Mascarpone Lime Mousse with Basil Peaches

Rinse the limes and finely grate the peel. Squeeze the fruit. Place egg yolks, 60 g sugar and lime juice in a large enough bowl and beat in a hot water bath until creamy. Add the lime zest. Soak gelatine in cold water, squeeze out and stir evenly into the egg-lime cream.

Stir mascarpone with milk until smooth and mix gently. Mix egg whites with 1 pinch of sugar and whip until stiff. Gently mix the whipped cream and place in the refrigerator for 3-4 hours.

3. melt the remaining sugar over medium heat until golden caramel. Extinguish with the peach liqueur and 50 ml water (be careful, it will splash!). Make over medium heat, stirring occasionally, until the caramel has dissolved.

4. Rinse the peaches and cut crosswise in the lower part. Plunge peaches into boiling water for about 5 seconds, rinse and skin. Cool the fruit, cut into wedges and mix with the peach caramel. Pluck the small leaves from the basil and cut the large ones into narrow strips. Fold into the peaches just before serving. Use a tablespoon to make dumplings of the mousse and serve with the peaches.

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