Lime Cream

• 1 envelope gelatin
• 3 tablespoons water
• 3 limes
• 14 cup sugar
• 2 egg whites
• 23 cup water

1. Dissolve 1 envelope of gelatin in 3 Tbls of water for 5 minutes.
2. Rinse 1 lime under cold water, dry and finely grate the zest.
3. Squeeze the juice from the 3 limes, set aside.
4. Dissolve the sugar over low heat in 2/3 cup of water.
5. Add the gelatin to the sugared water.
6. Add the lime juice and 3/4 of the lime zest, stir and put into the refridgerator until the gelatin begins to set Whip the egg whites with a whisk until soft peaks form.
7. Beat the gelatin with an electic mixer at medium speed until it is creamy.
8. Gently fold in the egg whites, refrigerate for 15 minutes.
9. Beat the cream again and refrigerate for 3 hours.
10. When firm, garnish with the remaining lime zest and serve.

gelatin, water, limes, sugar, egg whites, water

Taken from www.food.com/recipe/lime-cream-26046 (may not work)