Lime Parfait

Martyn Wilson

Martyn Wilson

13th September 2011
Martyn Wilson

Lime Parfait

Add water to the sugar just to cover, heat up to around 119 - 121c
Lightly whip the cream, don't fo...


  • 6 egg whites
  • 3 limes and zest
  • 450ml cream
  • 425g sugar
  • 1 1/2 gelatine leaves


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.

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