Clairefontaine

Summary

Ingredients

• 2 lime (s)
• 300 g suar
• 200 ml water
• 3 egg (s)
• 25 g butter
• 200 ml sweet cream
• 2 sheets gelatin
• 1 lemon (s)
• Sauce, (raspberry)

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Instructions

1. Cut the limes into wafer-thin slices, preferably less than a milli. It worked great with a gourmet slicer. Boil 200 g sugar with 200 ml water to a viscous sugar syrup. Cook the slices one by one in the sugar syrup until soft. The shell still has bite, of course. Depending on the thickness of the slices, this takes two to three minutes. Let cool in the sugar syrup. The slices stay even more beautiful if you pour the boiling sugar syrup over them, let them cool down and then repeat the same procedure five more times.
2. First line small dessert molds with cling film and then cover the bottom and edge with the cooled lime slices. Press the slices tightly and place the molds in the freezer so that the limes freeze onto the foil. This step is not mandatory. Otherwise there is a risk that the cream will push itself in front of the lime slices. The aim is that the thin slices envelop the cream all around.
3. Beat the eggs with the remaining 100 g sugar over the water bath until the cream starts to thicken. Now place the bowl in a larger vessel with ice water and keep beating until the mixture has cooled down. Stir in the butter. This only works if it is quite warm, almost liquid. Whip the cream until stiff and fold in. Squeeze the lemon, pour the juice through a fine sieve, heat and dissolve the previously soaked gelatin in it. Also fold into the cream. Pour the cream into the pre-frozen molds and let it set in the refrigerator for several hours. With two sheets of gelatine, the dessert has just enough stand, but is still wonderfully soft.
4. To serve, turn the molds out onto dessert plates and carefully peel off the cling film. Serve with raspberry sauce.

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