Skip to contentSkip to footer

Lime crémeux

A delicious recipe for lime crémeux in which you can choose between a pipeable version or a version that you can make in moulds.

Makes 1450g.

Allergens & dietary requirements

  • Egg
  • Cow's milk
  • Lactose


  • 215 egg yolk
  • 160 sugar
  • 635 whipping cream
  • 300 lime juice
  • 150 sugar
  • Citras
  • 18 gelatin leaves, soaked in cold water
  •  as needed lime, zest

Preparation method

  • Beat the egg yolks and 160g of sugar in a planetary mixer until white and fluffy.
  • Heat the cream in one pan and in another pan heat the lime juice with the 150g of sugar.
  • Bring the lime juice to the boil and stir until the sugar has dissolved.
  • Stir the Citras through the lime juice.
  • Dissolve the soaked gelatin in the warm cream and mix this with the lime juice basis.
  • Add the cream and lime mixture to the egg-yolk mixture and mix quickly but thoroughly to create a beautiful crémeux.
  • Pour the crémeux into a mould or, if you wish to create a pipeable version, pour it into a container.
  • If you want to create a pipeable version:
    - Leave the crémeux to cool completely.
    - Once it has completely set, use a whisk to stir the crémeux until smooth and creamy.
    - Spoon into a piping bag and refrigerate until use.
  • If you want to make the crémeux in a mould:
    - Freeze the mould in a blast chiller.
    - Unmould the crémeux and keep in the freezer.
    - Before use, take the crémeux from the freezer and allow to defrost.
  • Finish the crémeux with a little lime zest before serving if desired.

Serving suggestions

  • Use in a composition with components of white chocolate, coconut, and yuzu.
  • Surprisingly delicious in a dessert with tonka beans, pistachio, and roses.
  • Combines well with matcha, avocado, and coffee.