4 g 
150 g 
1 
2 
50 g 
70 g 
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 4 g gelatin in cold water for 5 minutes to soften it.
Stage 2 - 20 min.
Pour 150 g 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 50 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 50 g caster sugar to soak in a dish of cold water.
Stage 3 - 3 min.
Put 2 eggs and 50 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 70 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.
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?
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.
7,889 21 min.
Source
Home made.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Potimarron (Japanese chestnut pumpkin) purée, Gougères, Chocolate sauce, Polenta, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Baked apples from St Aubin le Vertueux, Artichoke hearts forestier , Hazelnut and orange cake, Doughnuts, Langoustine and leek tarts, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Pogne de Romans, Nanou's chocolate cake, Coconut-vanilla cream for Elsa , Chocolate mousse, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, European glass, Little vanilla, clementine and chestnut verrines, Pistachio panna cotta with custard, Thin tomato jelly and avocado tart, ... All |
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