KEY LIME MOUSSE
Steps:
- In a large bowl whisk thick yoghurt with lime juice and condensed milk until smooth. In a very small saucepan bring 1/2 cup sugar and 1/4 cup water to a boil, stirring until sugar is dissolved. Boil syrup, stirring, until a candy thermometer registers 248 F, about 5 minutes. Working quickly, while syrup is boiling, in a large bowl with an electric mixer beat egg whites with pinch salt until foamy, and beat in cream of tartar and remaining tablespoon sugar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream. Beat meringue on medium speed until cool. In a small saucepan sprinkle gelatin over remaining tablespoon water and let stand 1 minute. Heat mixture over low heat until gelatin is dissolved and stir into yoghurt mixture. Whisk in about one fourth of the meringue and fold in the remainder gently but thoroughly. Divide mousse among 6 stemmed glasses. Chill mousse, covered, at least 4 hours, or up to one day. Sprinkle mousse with almonds.
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