Summary

Ingredients

• 1 egg (s)
• 1 egg yolk
• 30 g powdered suar
• 300 ml sweet cream, whipped
• 150 g couverture, white
• 60 ml cachaça
• 1 ½ sheets gelatin
• 1 teaspoon lime (s) - zest, grated

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Instructions

1. Beat the egg yolks, egg and sugar in a warm water bath, then beat cold on ice.
2. Soak gelatin. Then squeeze out and dissolve in the warmed sugar cane schnapps. Melt the couverture and stir into the egg mixture with the lime zest and sugar cane schnapps. Fold in the whipped cream (but make sure that the mixture is not too warm, otherwise the cream will become liquid again!).
3. Bottling and refrigerating until consumption.