Lime and Lemon Iced Mousse
Recipe Courtesy of: Leonce Blanc
|300 g||Leonce Blanc Lemon Puree|
|240 g||Leonce Blanc Lime Puree|
|240 g||Egg whites|
|100 g||Glucose Syrup|
|500 g||Single Cream 35% fat|
1.) Whisk the cream to soft peaks. Chill.
2.) Make the Italian meringue:
- Slowly whisk the egg whites in the machine.
- Heat the lemon puree and sugar to 250°F and pour over the egg whites with the machine on high speed.
3.) Heat the lime puree and the glucose to 104°F and add the meringue when it is at the same temperature. Delicately fold in the whipped cream.
4.) Pipe immediately, then freeze.