Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
58K 17 3.8
Last modified on: April 14th 2021
Keywords for this recipe:
8 g 
300 g 
2 
4 
100 g 
140 g 
6 drops food colouring (optional)
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 34 min. | 5 min. | 7 min. | 46 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 min.
Put 8 g gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 300 g milk into a saucepan and grate the zest of 2 limes into it.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 100 g caster sugar to soak in a dish of cold water.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 100 g caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 4 eggs and 100 g caster sugar into a bowl and mix well.
Stage 4 - 2 min.
Pour the lime-infused milk onto this mixture through a fine strainer.
Press down on the zest with a spatula or spoon to squeeze out all the milk.
Press down on the zest with a spatula or spoon to squeeze out all the milk.
Stage 5 - 2 min.
Add the lime juice and mix well.
Stage 6 - 2 min.
Pour this mixture back into the same pan (after cleaning) and put back on medium heat.
Stage 7 - 7 min.
Bring to the boil, whisking gently and constantly as it thickens.
Drain the gelatin and mix in.
Drain the gelatin and mix in.
Stage 8 - 5 min.
Stop the cooking by standing the pan in cold water. Cover and leave for about 5 minutes.
Stage 9 - 3 min.
Transfer the mixture to a high-sided container (or blender goblet). Add 140 g butter really cold and cut into small pieces.
Stage 10 - 1 min.
Blend until smooth and evenly mixed.
Stage 11
Your lime crémeux is ready.
Remarks
For a more distinct lime flavour, double the quantity of juice and zest in stage 4.
Keeping
Should be poured into a tart case immediately.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,094 Kcal or 8,767 Kj | 47 gr | 131 gr | 154 gr |
| 105 % | 18 % | 12 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 216 Kcal or 904 Kj | 5 gr | 14 gr | 16 gr |
| 11 % | 2 % | 1 % | 2 % |
How much will it cost?
- For 1 kg : 3.12 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Victoria pineapple and lime tarts
This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
20K 21 min.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Crackers, Crème de foie gras, Confectioner's custard (Crème pâtissière, or French pastry cream), Potato Waffles with Smoked Salmon, Doughnuts, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Smoky sausage and mash, Oatmeal cake, Sweetcrust pastry (pâte sablée), Smoked eggs, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, Tea and white chocolate biscuits, Crêpes Suzette, Apple custard tart, Pitta bread, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Avocado and smoked salmon terrine , Diplomat cream, Double raspberry tartlets, Blackberry and almond fondant tart, ... All |
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