Cream of Lime

Rating: 3.0 / 5.00 (2 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Soak the gelatine in sufficient cold water.

Beat the egg yolks with the sugar (1) until pale and thick.

Grate the zest from a quarter of the limes, then squeeze all the fruit. Boil the juice, grated peel and white wine. Stir into the egg cream until boiling hot, return to the frying pan and bring just to the boil again, stirring well. Immediately remove from heat and pour into a suitable bowl. Squeeze the gelatin well and let it melt in it. Leave the cream to cool until it begins to gelatinize slightly along the edge.

Whip the egg whites and sugar (2) until glossy and snow-white. Whip the cream until stiff as well. Fold into the cream alternately with the whipped cream and refrigerate until ready to serve.


Limes – The green relatives of lemons are called limes just the same. They are smaller than lemons, their give is round to oval, and they have a green, shiny skin that becomes lighter to slightly yellowish as they ripen. The light green flesh is very juicy, very acidic, but equally very aromatic. Limes have a poorer storage life than lemons, they dry out quickly. At 10 °C , i.e. in the vegetable compartment of the refrigerator, they can be kept for 3 weeks, at room temperature only just about 5 days. Limes cannot ripen, if their peel is yellow, the fruit has already been harvested overripe.

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