This delicious dessert is from Justin Wise.
Time: 40 mins Serves: 3
Combine lime pure and corn flour, place into small pot and simmer on low heat for 5 minutes, so the corn flour cooks out. Remove from heat and mix in fresh lime.
Bring milk, cream and vanilla to the boil. In a stainless steel bowl whisk the egg yolks and sugar together until light and pale in colour. Add the flour and corn flour to the egg mix, mix well. Pour the hot milk and cream over the egg yolk mix. Place the mix back into a pot and bring to the simmer for 1 minute constantly stirring (be careful that you do not let the mix get caught on the bottom of the pan.
To Assemble :
Pre heat oven to 180deg Celsius. Place the egg whites into an electric mixer and whisk on the highest speed, when the egg whites have come together (very soft peaks) add the sugar and continue to whisk until semi firm peaks. In a stainless steel bowl place the cream pat and lime base mix really well. Place 1/3 of the egg whites into the cream pat lime base whisk really well to make sure it is incorporated well. Then gently fold the rest of the egg whites into the mix. Fill the moulds to the top and bake at 180C for approx. 10-12 minutes.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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