| • | 4 oz. The Perfect Purée Key Lime Concentrate, thawed |
| • | 1 oz. gelatin |
| • | 1 cup water |
| • | 1 cups milk |
| • | 3 oz. sugar + 2 tbsp. sugar, divided |
| • | 3 egg yolks |
| • | 8 oz. white chocolate, cut in small pieces |
| • | 2 cups heavy cream |
| |
| Method: |
| 1. | Bloom gelatin in water, set aside. |
| 2. | Heat the milk and 3 oz. sugar in a saucepan to a scald. |
| 3. | Temper egg yolks with scalded milk mixture, then combine with remaining milk mixture and heat over a low flame stirring constantly to 170° F, until the mixture coats the back of a spoon. |
| 4. | Strain mixture into a mixing bowl. While hot add in white chocolate, stirring until completely melted. |
| 5. | Add the 2 tbsp. of sugar while whipping the cream. Whip heavy cream to soft peak. |
| 6. | Melt gelatin over a double boiler and add to the milk mixture, stirring until completely incorporated. |
| 7. | Add the Key Lime Concentrate to the milk mixture, stirring until completely incorporated. |
| 8. | Fold the whipping cream, one-third at a time, into the milk mixture. |
| 9. | Pour into a mold, individual molds, or parfait glasses. |
| 10. | Refrigerate for at least two hours or until the filling is set. |
| 11. | If in a mold, unmold, and garnish with whipped cream and white chocolate curls. |
| |
| Optional: |
| To use cream as cake or parfait filling, cut gelatin in half for a looser, softer texture. |
