Ingredients
- Sugar 500 g
- Léonce Blanc lemon purée 300 g
- Léonce Blanc lime purée 240 g
- Egg whites 240 g
- Glucose syrup 100 g
- Single cream 35 % fat 500 g
Preparation
WHISK the cream to soft peaks. Chill.
MAKE the Italian meringue:
Slowly WHISK the egg whites in the machine.
HEAT the lemon purée and sugar to 121°C and pour over the egg
whites with the machine on high speed.
HEAT the lime purée and the glucose to 40°C and add the meringue
when it is at the same temperature.
Delicately fold in the whipped cream.
PLATE immediately, then FREEZE.