1. Cut four strips of foil, fold each in half lengthways and wrap around four 1-cup capacity soufflé dishes, extending 1½inch/4cm above rim; secure with string.  Brush inside top of foil with melted butte or oil. Using electric beaters, beat egg yolks, sugar, and lime rind in a small bowl for 3 minuets, until sugar has dissolved and the mixture is thick and pale.

2. Heat lime juice in a small pan then gradually add to yolk mixture while beating, until well mixed.

3. Combine gelatin with water in a small bowl to soften.  Stand bowl in a larger heatproof bowl of hot water and stir until gelatin has dissolved.  Add gradually to lime mixture, beating with beater speed on low, until combined.  Transfer mixture to a large bowl, cover with plastic wrap and refrigerate for 15 minutes, until mixture is thickened but not set.  Using a metal spoon, fold whipped cream into lime mixture until almost combined.

4. Using electric beaters, beat egg whites in a clean, dry mixing bowl until soft peaks form.  Fold beaten egg white quickly and light into the lime mixture until ingredients are just combined, and there are no lumps of egg white remaining.  Spoon the mixture gently into prepared soufflé dishes and chill until set.  Remove the foil collar when ready to serve.  Decorate with whipped cream and lime rind.