Orange-Lime Mousse

• 4 large egg yolks, plus 1 large whole egg
• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice (2 to 3 limes)
• 6 tablespoons unsalted butter
• 1 cup heavy cream, chilled
• 1 teaspoon ground cinnamon
• 1 lime, halved lengthwise and thinly sliced into half-moons
• 1 navel orange, halved lengthwise and thinly sliced into half-moons

1. Make the citrus curd.
2. Prepare an ice-water bath; set aside.
3. Cook the egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach the sides and bottom of the pan) until thickened, 5 to 7 minutes.
4. Remove from heat.
5. Whisk in the butter, 1 tablespoon at a time.
6. Set the pan in the ice-water bath; whisk until cool, about 5 minutes.
7. Pass the curd through a sieve into a medium bowl.
8. Press plastic wrap directly onto the surface to prevent a skin from forming.
9. Refrigerate until set, 30 to 45 minutes.
10. Whisk the cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
11. Whisk one-third of the whipped cream into the curd.
12. Gently fold in the remaining whipped cream.
13. Divide among serving bowls; refrigerate until ready to serve.
14. Dust with cinnamon; garnish with citrus.

egg yolks, sugar, orange juice, lime juice, unsalted butter, heavy cream, ground cinnamon, lime, orange

Taken from www.epicurious.com/recipes/food/views/orange-lime-mousse-392906 (may not work)