Whisk the sugar, egg yolks, salt and ginger until thick and foamy. Whip the cream until firm, and fold into the mousse. Spoon into serving glasses and chill until required.
To make the sauce, squeeze the lime juice into a saucepan, add the honey and most of the water and bring to the boil. Blend the cornflour with the rest of the water, and then add it to the lime syrup. Stir and cook for a minute or two more. Chill and serve with the mousse which can first be decorated with cream and candied ginger.
© 1995 Frances Bissell. All rights reserved.