- Kaffir Lime Foam
- 400ml Water
- 100g Sugar
- ½ Lemon Peel
- ½ Lime Peel
- 5g Kaffir Lime Leaves
- 300ml UHT Cream
- 3g Kaffir Lime Leaves
- 2 Leaves Gelatine
- Milk Chocolate Sorbet
- 1litre Whole Milk
- 70g Trimoline
- 350g Milk Chocolate
- 35g Glucose
- 60g Pro-Crema (Sosa)
Kaffir Lime & Milk Chocolate by Russell Bateman
Russell Bateman
28th March 2014
Kaffir Lime & Milk Chocolate by Russell Bateman
Kaffir Lime & Milk Chocolate by Russell Bateman. Photography by John Arandhara-Blackwell.
Ingredients
Method
Kaffir Lime Foam
Method;
Bring water, sugar, peels and 5g kaffir lime to the boil. Reduce to 300ml.
Add UHT cream and return to the boil.
Add 3g Kaffir lime and infuse for 3 minutes.
Pour onto softened gelatin and mix together well.
Put into a siphon gun and charge with two gas cannisters.
Leave in the fridge until needed.
Serve cold.
Milk Chocolate Sorbet
Method;
Bring milk, glucose and trimoline to the boil, pour onto chocolate and mix together well, cool over ice. Once cold add pro-crema and blend in the liquidizer for 2 minutes and pass through a fine sieve and place in paco pots until needed.
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