John Myers
Chocolate Coated Lime Cream
The perfect chocolate coated lime cream recipe with a picture and simple step-by-step instructions.
- 50 g Dark chocolate 70%
- 1 Egg yolk
- 2 tablespoon Sugar
- 1 Lime untreated
- 1 leaf Gelatin white
- 2 Centiliters Crema di limoncello
- 1 Protein
- 1 pinch Salt
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
- Melt the chocolate over a water bath that is not too hot. Allow to cool slightly.
- 3 (Heart) – Brush silicone molds with chocolate and refrigerate for 30 minutes. Repeat the process and refrigerate for about 1 hour (or overnight).
- Carefully remove the chocolate hearts from the molds and continue to cool.
- Mix the egg yolks with sugar with the mixer until creamy.
- Wash the lime with hot water and dry it. Rub the peel and squeeze the lime. Stir lime juice and zest into the egg yolk.
- Soak gelatine in cold water. Heat the limoncello. Dissolve the gelatine in the liqueur. Stir into the lime and egg mixture.
- Beat the egg whites with salt until stiff. Fold in the egg whites. Whip the whipped cream with the whipped cream and vanilla sugar until stiff and fold in as well.
- Pour the lime cream into the chocolate hearts and refrigerate until ready to serve. Garnish as you wish … 😉
Facebook Comments