Ingredients
Lime sauce
35g mineral water
30g sugar
32g lime juice
2 sheets of gelatin
Lime zest
Lemon creme
18g lemon juice
7g cream 35%
0.6g lemon zest
16g sugar
8g dextrose
20g whole egg
15g butter
15g cocoa butter
Pine parfait
40g egg yolk
27g mineral water
24g pine needles
10g sugar
3g fondant
37g whipped cream
3g grapeseed oil
1 sheet gelatine
Kaffir lime ice cream
137g milk
35g cream
26g glucose
26g sugar
2g milk powder
24g sliced kaffir lime
1.4g stabiliser
Pine nougat
100g sugar
100g salted, toasted pine nuts
Citrus oil
1g kaffir lime
7.5g lime zest
2.5g pine needles (washed)
45g grape seed oil
Citrus creme
15g invert sugar
15g glucose
3g egg yolk
54g citrus oil
Milk crumble
54g milk powder
41g flour T45
41g sugar
41g butter
22g corn flour
0.5g salt
Method
Lime sauce
Bring water and sugar to a boil. Add gelatine and lime juice and bring to a boil. Allow to gel for 24 hours. Let the jelly stir in the Kitchenaid on setting 4 for 40 minutes until frothy. At the end rub fresh lime zest into it. Pour into moulds half-way up and freeze. Put some lemon creme onto the half-frozen mousse and ll in the remaining mixture. Later spray it with brown paint.
Lemon creme
Boil cream with lemon juice and zest. Mix eggs, sugar and dextrose in a water bath until the sugar disolves (not until frothy) and mix with lemon cream. Bring to 82C heat and allow to cool to 62C. Emulsify with butter and cocoa butter and ll into piping bags.
Pine parfait
Soak the gelatine, then mix water, egg yolk and pine needles in the Thermomix at 80C for 5 minutes on a medium setting. Pass it through a sieve and add gelatine, fondant and sugar. Finally, fold in the whipped cream. Pour into jars halfway full, then vacuum them. When the mixture reaches the lid, stop the vacuum. Then ash-freeze.
Kaffir lime ice cream
Soak the lime in milk for 48 hours. Heat up cream, glucose, sugar and milk powder to 40C, then add stabilser and heat to 82C, let cool and refrigerate for 24 hours. Then ll into pacojets and freeze.
Pine nougat
Melt the sugar until it caramilses, then add the pine nuts. Place on silpat mat and let cool. Pulverise in the Thermomix and separate into two parts. Mix one part with some Malto Mix for crumbs. Mix the other part with some water and cream to form a cream, then pour into a piping bag.
Citrus oil
Mix all ingredients in the thermomix at 80C for 8 minutes, then let them soak for three days.
Citrus creme
Method as with mayonnaise.
Milk crumble
Bake in the oven at 140C for 6 minutes. Store in a dry place.
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