Lime Mousse with Lime-Vanilla Syrup

• 1 1/2 cups sugar
• 3/4 cup water
• 1 4-inch piece vanilla bean, split lengthwise
• 8 tablespoons fresh lime juice
• 1 teaspoon unflavored gelatin
• 2 large eggs
• 1 cup chilled heavy whipping cream
• 2 teaspoons grated lime peel

1. Combine sugar and 3/4 cup water in heavy small saucepan.
2. Scrape in seeds from vanilla bean; add bean.
3. Bring mixture to simmer over medium heat, stirring until sugar dissolves.
4. Simmer until syrup thickens and is reduced to 1 1/4 cups, about 8 minutes.
5. Cool to room temperature.
6. Discard vanilla bean.
7. Transfer 1/2 cup syrup to small bowl.
8. Whisk in 1 tablespoon lime juice.
9. Cover lime-vanilla syrup and chill.
10. Mix gelatin and remaining 7 tablespoons lime juice in small bowl.
11. Let stand until gelatin softens, about 10 minutes.
12. Add to syrup in saucepan.
13. Stir over low heat just until gelatin dissolves, about 5 minutes (do not boil).
14. Using electric mixer, beat eggs in large stainless steel bowl at high speed until mixture falls in heavy ribbon when beaters are lifted, about 6 minutes.
15. Gradually beat in warm lime syrup.
16. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); beat until thermometer registers 140F for 3 minutes, about 5 minutes total.
17. Place bowl over larger bowl of ice water; beat syrup mixture until cold, about 3 minutes.
18. Beat whipping cream in medium bowl until peaks form.
19. Fold into syrup mixture in 2 additions.
20. Fold in lime peel.
21. Cover mousse and refrigerate until set, at least 6 hours and up to 1 day.
22. Using 2 large soup spoons, form mousse into 12 egg-shaped "dumplings," placing 2 on each of 6 plates.
23. Spoon lime-vanilla syrup over mousse and serve.

sugar, water, vanilla bean, lime juice, unflavored gelatin, eggs, chilled heavy whipping cream, lime peel

Taken from www.epicurious.com/recipes/food/views/lime-mousse-with-lime-vanilla-syrup-106978 (may not work)