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4 oz. The Perfect Purée Key Lime Concentrate, thawed |
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1 oz. gelatin |
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1 cup water |
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1 cups milk |
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3 oz. sugar + 2 tbsp. sugar, divided |
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3 egg yolks |
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8 oz. white chocolate, cut in small pieces |
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2 cups heavy cream |
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| Method: |
| 1. |
Bloom gelatin in water, set aside. |
| 2. |
Heat the milk and 3 oz. sugar in a saucepan to a scald. |
| 3. |
Temper egg yolks with scalded milk mixture, then combine with remaining milk mixture and heat over a low flame stirring constantly to 170° F, until the mixture coats the back of a spoon. |
| 4. |
Strain mixture into a mixing bowl. While hot add in white chocolate, stirring until completely melted. |
| 5. |
Add the 2 tbsp. of sugar while whipping the cream. Whip heavy cream to soft peak. |
| 6. |
Melt gelatin over a double boiler and add to the milk mixture, stirring until completely incorporated. |
| 7. |
Add the Key Lime Concentrate to the milk mixture, stirring until completely incorporated. |
| 8. |
Fold the whipping cream, one-third at a time, into the milk mixture. |
| 9. |
Pour into a mold, individual molds, or parfait glasses. |
| 10. |
Refrigerate for at least two hours or until the filling is set. |
| 11. |
If in a mold, unmold, and garnish with whipped cream and white chocolate curls. |
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| Optional: |
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To use cream as cake or parfait filling, cut gelatin in half for a looser, softer texture. |
