Cucumber Lime Parfait Glacé 4 Popsicles Pastry Chef Jessica Buscher (IG @jessicabuscher)

Ingredients for Cucumber Lime Parfait Glacé:

• 12 g. The Perfect Puree Lime Zest, thawed
• 500 g.  cucumber puree
• 150 g. sugar
• 80 g. yolk
• 10 g. gelatin
• 225 g. cream

Method for Cucumber Lime Parfait Glacé:

1. Bloom gelatin. Combine cucumber puree and Lime Zest. Add the sugar to a small pot and fill it with enough water to cover the sugar.
2. Cook the sugar to 250°. Start whipping the egg yolks until light and fluffy. Slowly stream the sugar into the egg yolks once the sugar reaches 250°.
3. Whip until cool. Fold in the cucumber-lime puree mix. Whip the cream to medium-stiff peaks and fold into the cucumber lime mix.
4. Pour into your desired molds and freeze.