Serves 8
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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
*Cachaça is a distilled spirit made from sugarcane juice. It can be purchased from a variety of local bottle shops
METHOD
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.
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’
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.
Recipes and images from The Brazilian Table by Yara Roberts… buy it here
