Creamy Gin and Tonic of Lime Mousse and Peach Sorbet

For the creamy lime mousse and peach sorbet gin and tonic, grate the zest from the limes and squeeze out the juice. Soak the gelatine in cold water. Beat the yolks and sugar until creamy and stir in the lime zest and squeezed juice. Squeeze the gelatin and dissolve it in a saucepan on the stove, stir in a few spoonfuls of the yolk mixture and then mix the gelatin mixture well with the yolk cream.

Then separately whip the whipped cream and egg whites until stiff and fold into the lime cream. Now fill the finished mixture into glasses and refrigerate.

For the sorbet, boil the sugar with the peach juice and cool. Pour boiling water over the peaches and let them sit for a few minutes. Then peel and pit them.

Now puree the peaches with the sugar mixture, stir in the green tea powder (matcha powder) and pour into a shallow plastic bowl and freeze.

Stir every hour with a fork. After about 4 hours the sorbet should be ready.

Now stir the sorbet well one last time and spread it on the chilled lime gin mousse. Before serving, decorate the creamy gin and tonic made of lime mousse and peach sorbet with mint leaves and lime slices.

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