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:
0.1 oz 
5.3 oz 
1 
2 
1.8 oz 
2.5 oz 
3 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 0.1 oz gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 5.3 oz milk into a saucepan and grate the zest of 1 lime into it.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 1.8 oz 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 1.8 oz caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 2 eggs and 1.8 oz 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 2.5 oz 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 |
| 1,047 Kcal or 4,384 Kj | 23 gr | 65 gr | 77 gr |
| 52 % | 9 % | 6 % | 12 % |
| 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 500 g : 1.56 €
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: Chocolate sauce, Little vanilla, clementine and chestnut verrines, Blackcurrant, vanilla and lime verrine , Toasted almond cake, Crackers, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Choux pastry (pâte à choux), Ramekins of duchess potatoes, Potatoes with prawns, Fish petals, vegetables julienne, and beurre blanc, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant-almond muffins, Muffin dough, Tarte Normande, Caramel rice pudding, Caramel semolina pudding with raisins, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Clementine Creamy, Diplomat cream, Individual charlottes with morello cherries, Plum and almond panna cotta, Coconut-vanilla cream for Elsa , ... All |
Other recipes you may also like
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.217K4.2 37 min. February 21th 2011
Tartiflette
A personal version of a classic recipe from Savoy.585K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.266K3.8 5 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.