1/2 c. maracuya concentrated juice
1 pineapple in light syrup, chopped and drained
1 can condensed milk
1 c. cream
2 env. unsweetened gelatin
1/4 c. warm water
4 egg whites, beaten until stiff

Lightly blend the pineapple with the maracuya juice, leaving shreds of pineapple. Place in pot; add lime juice and bring to a boil. Add the gelatin, previously dissolved in 1/4 cup of cold water. Add the condensed milk and cream.

Fold in egg whites, using a wooden spoon, and spread the mixture into a lightly oiled pan. Allow the mousse to set in the refrigerator for about 2 hours.

SAUCE:

2 c. milk
3 egg yolks
1 tbsp. corn flour
1/2 c. sugar
Grated peel of 1 lime
1 tbsp. brandy or rum
1 1/2 c. cream

Beat the yolks with sugar and flour. Heat the milk; add the yolks and stir with a wooden spoon. Do not allow the milk to boil. Add lime and brandy, allowing the sauce to thicken. Let cool and then add the cream. Cover the mousse with the sauce.