Lime Parfait with Raspberry Sauce

Bubble 125 g of sugar with one eighth of a liter of water for 5 to 7 min, so that a sugar syrup is formed. Remove the saucepan from the stove.

While the sugar is boiling, finely grate the zest of 2 limes and squeeze all the limes. Set aside 1 tbsp. juice and measure out one-eighth of a quart.

Beat the egg yolks with the whisks of the mixer on high speed, adding the sugar syrup while it is still hot, first drop by drop, then in a thin stream. Stir until a whitish, creamy mixture is formed. Next, fold in an eighth of a quart of lime juice and the lime zest. Clean the whisks of the mixer well and whip the pre-chilled whipped cream until stiff.

Fold in 1/3 of the whipped cream with a whisk, then fold the rest into the egg mixture with a spatula. Pour into a Timbal mold (1 liter capacity) and place in the freezer for at least 4 hours. It is best to whisk heartily after 30 min and again after 60 min.

In the meantime, defrost the raspberries, put a few aside for garnish, spread the rest through a sieve. Stir through with the remaining 50 g sugar and the remaining 1 tbsp lime juice. Coarsely chop the pistachios.

Before serving, thaw the parfait a tiny bit, turn out onto a large plate. Drizzle a little sauce over the parfait, garnish with the pistachios and raspberries set aside. Bring the remaining sauce to the table separately.

there

the water and fat phases separate, thus making the lime

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