Lime & Mango Mousse with Passion Fruit Sauce

TO MAKE MOUSSE: Grate the zest (rind) from 2 of the limes. Combine the zest, water, and sugar in a saucepan over low heat. Stir to dissolve the sugar and bring to a boil. Remove from heat, and let stand for 10 minutes.

Reheat the syrup so that it is almost boiling. Dissolve the gelatin in 1/4 cup of cold water set in a saucer of hot water and add to the almost-boiling syrup. Stir to combine.

Place the mangoes in a food processor and process to a puree. Add the grated zest and juice of 1 of the limes. Stir in the ricotta or mascarpone. Add the gelatin-syrup mixture and process to combine. Divide among twelve 1-cup molds. Cover with plastic wrap and refrigerate for at least 4 hours.

TO MAKE SAUCE: Remove the pulp from the passion fruits and place in a bowl. Stir in the sugar and allow to stand for at least 1 hour to dissolve the sugar.

Unmold the mousse on individual plates and serve with the Passion Fruit Sauce.