Caramelized lime cream recipe

Total time: 20 minutes

Ingredients (6p.):

6-8 limes (350 ml of juice)
200 g of butter
230 g of sugar
4 eggs
gooseberries
mint leaves

Preparation of the caramelized lime cream recipe:

Wash the files, cut them in half and squeeze them.

Shell the eggs in a bowl, add 200 ml of sugar (reserve the rest to caramelize) and whisk with the manual rod. Pour the juice and continue beating.

Pass the mixture to a pot and put it to heat over low heat. Wait for it to set, stirring constantly.

When set, put the mixture in a bowl, add the little by little (in pieces) and stir well until the butter melts.

Divide the mixture into 6 containers and place a few currants on top of each one. Let them cool.

Divide the remaining sugar over the containers. Burn them with a blowtorch until the surface caramelizes. Decorate each one, with some mint leaves.

Advice:

This dessert can be left ready the day before. Of course, it is not advisable to caramelize it beforehand because the crunchy caramel would melt due to the humidity of the desert.

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