Lime Mousse with Raspberries

For Lime Mousse:

Remove the zest from one lime and squeeze the juice from all 4 limes. Set aside.

In a small bowl, sprinkle the gelatin and over the water and let stand for 5 minutes, or until softened.

In a small saucepan, set over medium-high heat, combine the lime juice with 6 tablespoons sugar. Heat just until the sugar dissolves, about 2 to 3 minutes. Remove from heat source and stir in the softened gelatin. Transfer gelatin to a medium bowl and cool slightly. Once cool, whisk in the yogurt.

In a separate bowl, whip the cream with the remaining sugar, until soft peaks form. Fold the cream into the yogurt mixture, and chill in the refrigerator covered for at least 3 hours.

For Raspberry Sauce:

Gently wash raspberries. In a saucepan over medium-high heat, combine 1 cup raspberries, sugar, and orange juice. In a small bowl, whisk the cornstarch into the cold water until smooth. Pour the cornstarch mixture into the saucepan and bring to a boil.

Reduce heat and simmer for about 5 minutes, stirring frequently, until the desired consistency has been achieved. The sauce will continue to thicken as it cools.

Puree the sauce with a handheld immersion blender. Strain the sauce through a fine strainer or sieve to remove raspberry seeds.