Jellied Lime Coulis
Because the gelatin has special qualities, you don’t have to boil the lime purée. Once the gelatin has been rehydrated, all you have to do is heat it so it melts and disperses throughout the liquid.
The gel has a relatively neutral flavor, so it also protects the lemon purée’s sensory qualities rather well.
Because it melts at a relatively low temperature, it quickly goes from one state to the other on the palate.
- Plated desserts
- Desserts, tarts and mini gateaux
- Dessert glasses
Sprinkle the gelatin onto the smaller portion of lime purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated.
Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, add the sugar, then combine it with the second portion of purée (40°F or 4°C). Mix with a stand mixer until homogenous.