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.
73 K 3.8/5 (17 reviews)
50 min.
Easy
500 g
7 IngredientsLast modified on: April 14th 2021
0.1 oz 
5.3 oz 
1 
2 
1.8 oz 
2.5 oz 
3 drops food colouring (optional)
Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 7 min.
All in all: 50 min.
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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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 70 RDI=6 % | 80 RDI=10 % | 1,050 RDI=50 % | 4,380 RDI: 50 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 20 RDI=2 % | 220 RDI=10 % | 910 RDI: 10 % |
How much will it cost?
- For 500 g : 1.60 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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.
30 K 25 min.
This recipe uses (among others)
Milk
Like these other recipes: Invisible apple cake, Chocolate eclairs, Lemon Confectioner's Custard, Chocolate rolls (petits pains), Profiteroles, ... See them all 60
Butter
Like these other recipes: Gratin slices with spinach, Diamond biscuits, Rich hazelnut buttercream, Super-green, super-thrifty soup, Melting Epoisses on toast , ... See them all 470
Caster sugar
Like these other recipes: Apple macaronade, Two-coloured chocolate-orange tart, Crème brulée, Chocolate and vanilla crème brûlée, Buckwheat almond biscuits, ... See them all 361
Gelatin
Like these other recipes: Clementine diplomat cream, Lime meringue tart, St Tropez tart, Little vanilla, clementine and chestnut verrines, Fruit crémeux, ... See them all 29
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