- 6 egg whites
- 3 limes and zest
- 450ml cream
- 425g sugar
- 1 1/2 gelatine leaves
Lime Parfait
Martyn Wilson
13th September 2011
Lime Parfait
Add water to the sugar just to cover, heat up to around 119 - 121c
Lightly whip the cream, don't fo...
Ingredients
Method
Add water to the sugar just to cover, heat up to around 119 - 121c
Lightly whip the cream, don't form into peaks!
Soak the gelatine leaves in cold water, start whipping the whites and add the sugar and gelatine to make an Italian Meringue.
Zest and juice the limes.
Fold the cream and zest through the meringue, pour into a tray or mould. Put straight into the freezer.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
