Lime Cream

 

Serves 4

• 4-5 limes
• 3 tablespoons milk
• 3 egg yolks
• 175 gr sugar
• 7 gr gelatine
• 300 ml double cream
• 1 tablespoon Grand Marnier liqueur
• 4 maraschino cherries

1. Squeeze the limes, measure off 150 ml of the juice, cover, and leave on one side.
2. Blend the milk with egg yolks and 100 gr sugar in the liquidiser until frothy.
3. Transfer the mixture to a bowl, stand the bowl in a pan of hot water and beat with a hand whisk until creamy ; remove the bowl from the pan and place on one side.
4. Into another bowl, pour 2 tablespoons hot water and stand this bowl in the pan of hot water ; sprinkle with gelatine and stir until dissolved, then pour the gelatine liquid into the milk and egg yolk mixture and leave the mixture to cool thoroughly.
5. Whip the cream until stiff, gradually adding the remaining sugar as you beat, and fold into the cooled gelatine mixture.
6. Mix the lime juice and Grand Marnier together, stir into the mixture and transfer the lime cream to four individual cocktail glasses.
7. Leave to set in the refrigerator for about 1 hour ; before serving, top each portion with a maraschino cherry.

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