Caipirinha Mousse

serves 8

2 teaspoons unflavored gelatin

Pinch of salt

1/2 cup plus 2 tablespoons cold

water, divided

4 eggs, separated

Juice, zest, and rind of one lime

1/2 cup sugar

1/2 cup cachaça

2 tablespoons confectioners’ sugar

Sprigs of mint for garnish

1 In a small bowl, add the gelatin

and a pinch of salt to 1⁄2 cup cold

water and let it sit for 5 minutes for

the gelatin to expand.

2 In a medium bowl, whisk the egg

yolks until they become creamy.

Keep whisking as you add 2 tablespoons

water and then the lime juice.

Reserve.

3 In a medium-size saucepan, heat

the gelatin over low heat and mix it

to dissolve. Add the sugar at once,

stirring well for 2 minutes. Lower the

heat and slowly add the egg yolks as

you whisk rapidly for 3 minutes.

4 Remove from heat and add

cachaça, mixing gently. Add zest of

one lime. Fold in gently. Pour the batter

into a bowl and allow to cool for 15

minutes.

5 Place the bowl in the freezer for 20

minutes. The gelatin will congeal at

the edges of the bowl.

6 Beat the egg whites to a stiff peak.

Lightly beat in the confectioners’

sugar.

7 Take the bowl out of the freezer

and gently place 1⁄2 of the egg whites

into the bowl. Using a spatula, fold in,

making gentle, slow circular movements.

Now reverse the process and

fold the batter into the egg white

bowl, using slow circular movements.

The result is a nice light mousse.

8 Take 8 wine glasses and fill 2⁄3 of

each glass with mousse. Place in the

refrigerator for 1 hour. Garnish with

lime rinds and mint.

Our best wishes to you

Richard and Yara