Gastronomixs

Lime

Born in Sluis in 1971, Roger van Damme is an author and chef and the owner of Het Gebaar* restaurant in Antwerp. Roger has published several cookbooks, including his book Desserts which won third place in the dessert category at the prestigious Gourmand World Cookbook Awards. He also has his own cookery shows with the Flemish TV channel Njam!

Roger's interest in cooking started at an early age when he used to help out in his great-grandfather's bakery. Upon completion of his chef's training, he started working for the patisserie Huize van Wely. After working there for a number of years, Roger and his wife Cindy opened Het Gebaar in Antwerp, moving to their current location a few years later. In 2011, Roger received his first Michelin star for Het Gebaar.

Roger is known for the complexity and intensity of his dessert creations in which he often incorporates the techniques of molecular patisserie. His creations are inspired by his friends Sergio Herman and Albert Adriá. In 2009, Roger was nominated for ‘The Greatest dessert in the world’ and was acclaimed ‘Chef of the Year’ by Gault Milau a year later.

Creation by Roger van Damme, Het Gebaar*, Antwerp.

Lime

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Ingredients

175

g

flour

60

g

corn starch

10

g

baking powder

300

g

iced water

1

 

lime, zest

2 to 3

 

bananas

4

g

gelatin powder

20

g

cold water

250

g

cream

30

g

milk

185

g

egg yolks

100

g

sugar

35

g

yuzu juice

100

g

white chocolate 35%

5

g

passion fruit crispy

15

g

banana crispy

15

g

yoghurt crispy

35

g

feuilletine

5

g

yoghurt powder

4

g

gelatin powder

20

g

cold water

120

g

water

75

g

sugar

2

sprigs of

thyme

1

 

lemon, zest

30

g

yuzu juice

0.2

g

Xantana

250

g

coconut water

75

g

sugar

100

g

mango purée

5

g

lemon verbena

1

 

pandan leaf

1

 

lemon, juice

1

stalk

lemongrass

50

g

ginger

½

 

Granny Smith apple

½

 

mango

2

 

passion fruits

2

 

limes

2

g

salt (3x)

2

 

limes, juice

40

g

sugar

50

g

water

426

g

milk

168

g

sugar

1.5

 

limes, zest

120

g

passion fruit purée

45

g

lime juice

60

g

banana purée

4.5

g

Cremodan Creamline

45

g

Pro-sorbet

As needed

 

Lemon Gem marigolds

As needed

 

flower petals

Preparation method: banana tempura
  • Mix together the flour, corn starch, and baking powder.
  • Add the iced water and stir with a whisk until you have a smooth batter.
  • Heat clean frying fat to 175°C.
  • Cut the bananas into rectangular bars (1 x 1 x 4cm) and dredge them through the tempura batter.
  • Deep fry the bananas until golden.
  • Drain them on paper towels and sprinkle with the lime zests.
Preparation method: yuzu crème
  • Mix the gelatin powder with 20g cold water and leave to soak for 20 minutes. Heat the cream, milk, egg yolks, and sugar in a thermo blender to 84°C.
  • Add the gelatin mixture and yuzu juice.
  • Blend at a high speed for fifteen seconds until smooth. Cover and set in the refrigerator to firm up. Stir thoroughly.
  • Fill a piping bag with the mixture and store in the refrigerator.
Preparation method: rocky nuggets
  • Melt the chocolate. In the meantime, cover a baking tray with baking paper.
  • Stir the remaining ingredients into the melted chocolate and shape the mixture into small rocky nuggets on the baking paper.
  • Leave to harden in the refrigerator.
  • Store in an airtight container in the freezer.
Preparation method: thyme and lemon espuma
  • Mix the gelatin powder with 20g cold water and leave to soak for 20 minutes.
  • Bring 120g of water and the sugar to the boil and add the thyme and lemon zests. Leave to infuse for ten minutes. Pour through a fine sieve.
  • Bring to the boil again and add the gelatin mixture. Add the yuzu juice and Xantana and mix with a hand-held blender until the Xantana has dissolved.
  • Fill a siphon with the espuma base. Attach three cartridges and shake well.
  • Set in the refrigerator and allow to rest for at least one hour. Shake well before use.
Preparation method: coconut and mango salsa with an ice cream ball
  • Heat the coconut water and add the remaining ingredients. Cover and leave to infuse for a couple of hours. Pour through a sieve.
  • Add finely diced apple and mango and the flesh of the passion fruits to half of the coulis.
  • Fill the mould with the rest of the coulis and set aside in the freezer to firm up.
  • Serve the frozen ice cream ball with the dessert.
Preparation method: passion fruit, lime, and banana ice cream
  • *Cremodan is only used when you need to keep the ice cream. You do not have to add it if you intend to use the ice cream the same day.
  • Heat the milk, sugar, and Cremodan to 84°C while stirring.
  • Add the lime zests and leave to infuse for one hour. Pass through a fine-meshed sieve and add the other ingredients.
  • Mix in a blender, cover, and set aside in the refrigerator for at least one night to infuse further.
  • Churn the required quantity in an ice cream machine.
  • Store the ice cream in an airtight container in the freezer.
 Preparation method: candied lime zests
  • Remove the lime peel with a vegetable peeler. Use a knife to scrape out the excess pith from the inside and cut the peel into fine strips.
  • Bring plenty of water to the boil and add salt.
  • Briefly blanch the lime zests in the salted water to remove the bitterness from the peel.
  • Rinse the zests with ice water. Repeat this blanching process another two times.
  • Bring the lime juice, sugar, and water to the boil and add the drained lime zests.
  • Leave them to simmer in the syrup on a low heat until they become candied.
  • The zests are ready when they are transparent but still feel firm.
  • Store them in the syrup in the refrigerator.

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