Lime Cream Mousse with Cape Gooseberries
Soak gelatin in a bowl of cold water until softened, about 5 minutes. Rinse the 2 organic limes with hot water and grate zest. Squeeze juice from of all of the limes. In a pot, combine lime juice with sugar and simmer 5 minutes. Mix in zest. Remove about 6 tablespoons the lime syrup and reserve.
Mix remaining lime syrup with yogurt. Add gelatin and stir into yogurt until dissolved. Chill until yogurt begins to gel. Whip cream until stiff and fold into the yogurt. Divide lime cream among glasses and chill.
Remove cape gooseberries from papery shells. Bring reserved lime syrup and orange liqueur to a boil. Add gooseberries and toss until coated. Let cool. Serve lime creams topped with gooseberries and garnish with mint and lime slices.