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Lime Mousse with Raspberry Coulis

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Time

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Difficulty

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Servings

8

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Chef’s Tip

Intro

The sharp coulis cuts through the sweet set lime mousse to make a perfectly balanced dessert that looks great too.

Ingredients

1 vanilla pod

800ml milk

1 lime

2 eggs

6 egg yolks

150g sugar

Steps

1.

Butter 8 soufflé moulds and chill them.

2.

Split the vanilla pod in half lengthways and scrape out the seeds. Bring the pod and seeds to boil in the milk. Let it simmer for 10 minutes, then take out the pod.

3.

Zest and juice the lime.

4.

In the meantime, cream together the eggs, egg yolks, sugar, lime zest and juice in a bowl, then stir the still warm milk into the mixture. Distribute between the soufflé moulds.

5.

Cook the mousse on shelf level 2, on Steam setting 3 at 100°C for 50 minutes, then chill it for 2-3 hours.

6.

To make the coulis, let the raspberries defrost slightly, then mix with icing sugar and lime juice. Pass through a sieve.

To Serve

Loosen the mousse at the rim of the moulds with a small knife and turn them out onto individual plates. Coat nicely with the coulis and garnish with fresh raspberries and lemon pieces.

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      Oakville, ON, L6L 6J7,Canada
      905.829.3980
      info@ela.ca
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    • 101-1014 Homer Street
      Vancouver, BC, v6B 2W9,Canada
      604.235.3980
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