Black lime crème suisse
A super tasty modern classic. The lime adds a fresh, tart and slightly salty flavour to the crème suisse. In this recipe, we use black limes. Fresh, green limes are dried in the sun for several weeks. This results in dried limes with a black, hard skin and black core. It has an intense, fresh-sweet flavour and a smoky, fermented aroma.
Allergens and dietary requirements
- Cow's milk
- Egg
- Lactose
Ingredients
Preparation method
Vacuum seal the black lime with the milk.
Steam for 1 hour at 78°C and leave to cool.
Leave to mature in the refrigerator for 12 hours.
Blend the milk and lime in a blender for 4 minutes at full speed.
Now heat the milk to 80°C.
Mix the egg yolk, sugar, and corn starch together and pour the warm milk through a fine sieve while stirring to temper the egg yolk.
Bring to the boil while stirring and leave to cook gently for a few minutes. Continue stirring in the meantime.
Dissolve the gelatine in the mixture and pour the cream onto a stainless steel tray.
Cover with foil and leave to cool.
Stir the crème pâtissière well with a whisk.
Finally, fold in the whipped cream.
Store the crème suisse in the refrigerator.
Serving suggestions
- Delicious in a dessert with milk chocolate, peanut, and ginger.
- Pairs well with pistachio, pomegranate, and rosewater.
- Perfect with honey, cashew nut, and lime.