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.
53K 15 3.9
Last modified on: April 14th 2021
Keywords for this recipe:
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.
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.
17K 21 min.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Crème de foie gras, Hamburger buns, Lemon Confectioner's Custard, Blackcurrant, vanilla and lime verrine , ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate Paris puddings, Langoustine gratin, Caramelized apple "moelleux" cake, Potatoes with bacon and herbs, Baked Mont d'Or with diced mixed vegetables, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple paste, Chocolate and vanilla crème brûlée, Praline, Little apple and verbena tarts, Grandma Solange's biscuits, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Diplomat cream, Bavaroise cream, Bounty-style tart for Alison, Little vanilla, clementine and chestnut verrines, ... All |
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