lime cylinder with mezcal jelly
by Clover Ng
@ 07 Jan 2014
Mezcal Jelly
160ml water
90ml lime juice
140g sugar
110ml mezcal
50g candied lime peels
16g gelatine sheets, bloomed
Candied Lime Peel
4 limes, zested
1ltr water
500ml sugar syrup
Lime Mousse
250ml lime juice
150g pasteurised egg yolks
160g whole eggs
135g sugar
40g lime zest
16g gelatine sheets, bloomed
135g butter
350g cream, whipped
Lime glaze, for glazing
• For the mezcal jelly: Heat 160ml water, lime juice and the sugar in a saucepan over a medium heat to a boil. Add in the mezcal and candied lime peels and remove saucepan from the heat. Add in the bloomed gelatine and set aside the mixture to cool. Once cooled, pour the mezcal mixture into a round mould, and keep chilled in the refrigerator until set.
• For the candied lime peel: Cook the lime zest in a pot of boiling water for about 3 minutes. Repeat this procedure three times until the bitterness in the lime zest is removed. Drain well. Simmer the cooked lime zest and sugar syrup in a saucepan over a low heat until lime zest is crystallised, for about 35 minutes.
• For the lime mousse: Heat the lime juice, pasteurised egg yolks, whole eggs, sugar, and lime zest over a bain marie to 85°C. Add in the bloomed gelatine and stir until gelatine has dissolved. Remove saucepan from the heat and set aside the lime mixture to cool. Once cooled, add in the butter and whisk well. Fold in the whipped cream and transfer the lime mixture into a piping bag with a nozzle attached. Pipe the lime mixture into a cylindrical tube and keep chilled in the refrigerator until set. Remove lime mousse from the cylindrical tube and glaze with lime glaze.
• Place the mezcal jelly onto a serving plate, and top with the glazed lime mousse cylinder. Garnish with candied lime peels. Makes 1 jelly
