Lime Mousse With Raspberries

From NYTimes.com. Originally published with FOOD; PLANNING AHEAD FOR THE DESSERT COURSE OF INFORMAL DINNERS By MOIRA HODGSON, December 1, 1985

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 1⁄4 ounce unflavored gelatin
• 3  limes, juice of (about 2/3 cup)
• 3  tablespoons sugar
• 2  large  egg whites, at room temperature
• 1  pinch cream of tartar
• 1  cup heavy cream
• 1  dash vanilla essence
• 1  pint raspberries

Directions

1. Dissolve the gelatin in one-fourth cup warm water. Heat the lime juice, add the sugar, dissolve. Mix it with the gelatin. Cool.
2. Whip the egg whites with the cream of tartar until they stand in stiff peaks.
3. Whip the cream until stiff.
4. Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence. Mix well and place in a five-cup souffle dish. Chill overnight.
5. Turn the mousse out onto a platter and arrange the raspberries in a circle around it. Place a couple of raspberries on top. YIELD 6 - 8 servings.