Caipirinha Mousse with Mango Sauce

For the caipirinha mousse, soak the gelatine in cold water. Finely grate the lime peel and then squeeze it out. Separate the eggs. Beat the egg yolks with the sugar and the lime zest until very frothy, then add the lime juice and cachaca (optionally also tequila) and stir well. Dissolve the dripping wet gelatine in a saucepan over low heat and fold into the egg yolk mixture. Put in a cool place until the mixture sets slightly. Beat the egg white and the cream until stiff and fold carefully into the mixture. Then let the mousse set in the refrigerator for 4 hours.

For the mango sauce, puree the mangoes with the liquid from the can. Add the honey and the fruit juices and let them simmer by half. Serve the caipirinha mousse on a mango sauce mirror.