Recipe from Thomas Corner Eatery
From ‘Flavours of Queensland’, published by Smudge
Image by Katie Wilton
Finger Lime Mousse
Published on November 13, 2016
Ingredients
- 100ml lime juice
- 4 egg yolks
- 150g caster sugar
- 125ml hot milk
- 1 gelatin leave, soaked
- 6 finger limes, fresh
- 250ml cream, lightly whipped
- 1 dragonfruit
- 1 punnet blueberries
- 2 passionfruits
- 1 coconut, grated
- Zest of 1 lime
Method
- 1. Whisk the lime juice, yolks, sugar and hot milk over a pot of boiling water.
- 2. Continue to whisk for around 15-20 minutes until a ribbon stage consistency occurs.
- 3. When ready, remove from heat and place over a bowl of ice.
- 4. Add soaked gelatin leaf, cool until room temperature and add finger lime pearls and lightly whipped cream.
- 5. Fold all together and pour into moulds.
- 6. Set in refrigerator overnight.
- 7. To Serve: Garnish with dragonfruit, blueberries, passionfruit, grated coconut and lime zest.
