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Raspberry margarita mousse (this one for your Brian)

Ingredients: 1 Ounce(s) salt 1/2 zest lime 1 plus 2 tsp triple sec 2 gold tequila 2 lime juice 163/1250 Pound(s) sugar 2 separated egg 3/4 knox gelatin 1/2 whipping cream 2 1/2 raspberries Directions: put 2 tablespoons of cold water in a small sauce pan, and sprinkle the gelatine over it. let set for 5 minutes. heat on low until completely dissolved. set aside. using a double boiler over low heat, mix the egg yokes, 2 tablespoons of sugar, lime juice, tequila, and 2 teaspoons of triple sec. stir vigorously for about 5 minutes, until the mixture is thick and pale yellow. remove from the heat and add the lime zest and gelatin. cover and chill for 30 minutes. beat the egg whites with a pinch of salt until they hold soft peaks. add the remaining sugar and beat until stiff peaks. add the beaten egg white to the bowl with the egg custard. DO NOT blend yet. beat the whipping cream and the remaining 1 tablespoon of triple sec until stiff peaks form. add to the bowl with the egg whites and egg custard and fold. place a layer of the margarita mixture in your desert dish. add a layer of raspberries. another layer of the magarita mexture and another layer of raspberries. chill for two hours
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A Raspberry parfait pie In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly into the bottom and sides of a 9-inch pie plate. Bake at 325F degrees for 20 minutes. Cool on a wire rack. Drain raspberries, reserving syrup. Set aside. Add White chocolate mousse Melt the chocolate in a bowl over some barely simmering water. When it has melted, whisk in the milk until smooth and leave to cool. Whisk the egg whites with the lemon juice until stiff and very gently fold into the chocolate mixture. Whisk the double cr Pumpkin mousse Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in pumpkin and pumpkin pie spice until well blended. Gently stir in whipped topping; cover. Refrigerate at least 1 hour before serving.