Citrus Mousse

• 2/3 cup sugar
• 2 tbsp orange juice
• 2 tbsp lime juice
• 2 tbsp lemon juice
• 2 tsp finely grated orange peel, plus extra to decorate
• 2 tsp finely grated lemon peel, plus extra to decorate
• 2 tsp finely grated lime peel, plus extra to decorate
• 1 tbsp unflavored gelatin
• 2 None egg whites
• 1 3/4 cups heavy cream

1. Place sugar and juices in a saucepan on low heat, stirring until sugar dissolves. Bring to boil on high heat. Reduce heat to low. Simmer, without stirring, for 5 mins. Remove from heat. Stir in citrus peels. Cool to room temperature. Transfer to a large bowl.
2. Mix gelatin and 1/4 cup boiling water in a small bowl with a whisk until dissolved. Cool to room temperature. Whisk into juice mixture.
3. Beat egg whites in a clean bowl with an electric mixer on medium speed until soft peaks form. Beat cream in a separate bowl until soft peaks form. Reserve 1/3 cup of the whipped cream for serving. Fold egg whites then whipped cream into juice mixture.
4. Spoon into six 1/2-cup ramekins. Refrigerate for 2 hours or overnight until firm. Garnish with reserved whipped cream and grated peels.

sugar, orange juice, lime juice, lemon juice, orange peel, lemon peel, lime peel, unflavored gelatin, egg whites, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/22152 (may not work)