Lime mousse brulée

lime

Another major difference in attitudes to food between the UK and France is the amount of waste. In the UK I thought nothing of throwing away leftover food.

Here I have numerous little plastic pots in my freezer and fridge filled with minute quantities of leftover sauce etc.

I am also very conscious when planning meals of what can be used in another dish to avoid waste. (this is reflected in my advising you to save any left over sauce from my ‘Chicken and caramelized fennel’ dish, to add some zing to my ‘Velloute de Madame Loik’)

They even have adverts on the television here telling you not to waste food (or anything for that matter) and cookery programs’ and magazine articles are often dedicated to what to do with leftovers…….

With this in mind – I suggest that you make this dessert to serve with my ‘pan fried trout with courgette tagliatelle and Hollandaise sauce’ as the Hollandaise requires two egg yolk s and this dish requires two egg whites – plus they compliment each other perfectly!

Again a very simple but effective dessert that can be made in the morning to serve at dinner (I have often made the two desserts together to offer a choice, and chocolate and lime complement each other perfectly, so if you cannot decide – have one of each!)

 

Ingredients
Makes 6-8 depending on size of dishes

4 large eggs

2 large egg whites

175g of castor sugar/sucre en poudre

The zest and juice of 3 medium limes

3 tablespoons/6 cuilliers de soupe of crème fraiche

Extra sugar for the topping (I like raw cane/sucre roux as it gives a crunchy contrasting texture, but castor sugar melts better)

Method

Pre heat the oven to 170/gas mark 3

Cream together the eggs and sugar using a hand whisk to add air

Add the lime zest and juice (you can experiment and use orange or lemon in place of lime)

Fold in the crème fraiche a little as a time finally mixing with a whisk until no lumps remain.

Pour the mixture in to ovenproof ramekins and place on a deep-sided roasting tray

Fill the tray with hot water until it reaches halfway up the ramekins (this prevents the mousses from drying out too much while cooking.

Bake for around 15 minutes until just set, remove from oven and sprinkle with the extra sugar and return to the oven for a further 10 minutes to form a brulée.

Allow to cool completely before eating.

A lovely light way to end a meal…

lime 2

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