Lime Creme Brulee

Lime Creme Brulee with a Mango Sorbet and Rose Meringue

Ingredients

For the Lime Creme Brulee

• 6 limes, juice and zest
• 400ml cream
• 6 egg yolks
• 1/3 cup sugar

For the Mango Sorbet

• 200ml fresh mango juice
• 60g sugar
• 60ml water

For the Rose Meringue

• tbsp. rose water
• 30g egg white
• 60g sugar
• pinch cream of tartar
 

To Serve

• small mint tips
• 4 tbsp. sugar
 
 

Method 

For the Lime Brulee

Preheat the oven to 130 degrees celcius. Make a lime syrup by taking the lime juice, zest and sugar and bring to the boil to dissolve the sugar. Reduce by half and allow to cool to room tempature. Meanwhile bring the cream to a simmer. Whisk the syrup into the egg yolks and then slowly whisk in the cream. Place a layer of paper towels on large deep baking dish. Place 4 ramekins in the tray and pour boiling water three quarters of the way up. Pour the lime custard into the ramekins. Place a layer of tin foil on top leaving a gap for some steam to escape. Place in the oven for 1 hour to an hour and 15 minutes or until firm with a slight wobble. Take out of the oven, remove the cling film and allow to cool to rome tempature before putting in the fridge for at least 6 hours to set.

 

 For the Mango Sorbet

Make a sugar syrup by bringing to the boil the sugar and water. Add your mango juice and allow to cool to room tempature. Set in an ice cream machine and place in the freezer til ready to use.

 

For the Rose Meringues

Prehaet the oven to 110 degrees celcius. Make a swiss meringue by bringing a medium saucepan one quarter full with water to a simmer. Combine egg whites, sugar, rose water and cream of tartar in a heatproff bowl and place over the saucepan. Whisk constantly until the sugar has dissolved and the whites are warm to the touch, 3 to 3 and 1/2 minutes. Test by rubbing between fingers. Transfer to an electric mixer, fitted with a whisk attachment, and whip, starting on a low speed, gradually increasing the speed until stiff, glossy peaks form, about 10 minutes. Meanwhile take a flat tray lined with a silpat sheet and pipe the small meringues. Place in the oven for 1 hour or until completly cripy. Allow to cool and store in a air tight container.

 

To Serve

Place a tbsp. of sugar on each custard and caramelize with a blowtorch. Plate with a quenelle of sorbet on a spoon, meringues and mint tips.