Recipe Lime Ginger Heart

To prepare this dish

Ingredient list

Lime biscuit

186 g egg whites
215 g fine sugar
65 g almond powder
100 g T55 flour
zestes half a lime
25 g lime puree

Milky ginger jelly

40 g grated ginger
100 g pectin
10 g lime juice
150 g Excellence whipping cream 35% fat
70 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
300 g glucose

Milk chocolate and lime mousse

290 g Excellence whipping cream 35% fat
zestes half a lime
25 g lime puree
360 g 40.5% milk couverture chocolate
56 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
475 g Excellence whipping cream 35% fat

Milk chocolate mirror glaze

150 g water
300 g fine sugar
300 g glucose
200 g sweetened condensed milk
140 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
300 g 40.5% milk couverture chocolate

Assembly and presentation

neutral glaze
chocolate garnish
lime
tinged almond nibbles

Elle & Vire products used

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Lime biscuit

   Using the whisk attachment in an electric mixer, beat the egg whites and sugar until stiff. Gently fold in the rest of the ingredients. Fill 16 x 3 cm heart-shaped stainless steel rings. Bake for about 20 mn in a convection oven at 180°C. 

2. 2

   Milky ginger jelly

   Mix the ginger, pineapple purée, lime juice and cream together, then add the melted prepared gelatine* and glucose. Pour the ginger jelly over the cooled lime biscuit and freeze. 

   *10 g of 200 bloom gelatine and 60 g water

3. 3

   Milk chocolate and lime mousse

   Steep the lime zest in the cream (290g) and lime purée at 70°C for about 15 mn. Add the prepared gelatine*. Pour over the milk couverture chocolate. Blend and let cool to 30°C. Carefully fold in the whipped cream (475g). Set aside for the assembly. 

   *8 g of 200 bloom gelatine and 48 g water

4. 4

   Milk chocolate mirror glaze

   Bring the water, sugar and glucose to a boil and cook at 103°C. Add the condensed milk and prepared gelatine*. Pour over the milk couverture chocolate. Blend and use at 35°C. 

   *20 g of 200 bloom gelatine and 140 g water

5. 5

   Assembly and presentation

   Assemble in reverse order in 18 x 4.5 cm heart- shaped rings. Equally distribute the milk chocolate and lime mousse, then lay down the layer of frozen lime biscuit and ginger milk jelly. Put the desserts in the freezer. Glaze the desserts with the milk chocolate mirror glaze and then draw a line with neutral glaze. Decorate with chocolate garnish, a piece of lime, and place tinged almond nibbles on the base of the desserts. 

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