Key Lime White Chocolate Bavarian Cream

    • 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
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.
To use cream as cake or parfait filling, cut gelatin in half for a looser, softer texture.