Lime Mousseline, Toasted Sesame Seed Sponge Cake & Ginger Ice Cream

Lime Mousseline

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Combine sugar, eggs, zest and juice over a double boiler. Cook for about 10-12 minutes, whisking often, until thickened. Remove from heat and whisk in the gelatin and butter, one piece at a time, until smooth. Strain and refrigerate in airtight container for 2