A citrus-packed dessert that plays with texture, this canape-style dessert sees lime curd topped with zippy grapefruit cells and a light and fluffy lime air.
3 free range eggs
160ml freshly squeezed lime juice and zest of lime
250ml lime juice
45ml lecithin powder
1 grape fruit
Lime zest, to garnish
- To make the lime curd, combine the eggs, 160ml lime juice and zest, sugar and butter in a saucepan. Cook over low heat while stirring until the mixture starts to thicken. Keep on cooking and stirring the mixture for a further 15 minutes to cook through, being carefull not to over heat it. Once the mixture is cooked, immediately pour into a glass bowl. Cover with a layer of wax paper leave to cool down.
- In another medium sized saucepan, bring the 250ml lime juice to a slow simmer, then remove from the heat and add the lecithin. Stir until dissolved then strain the mixture through a fine sieve. Using a hand-held blender, blend the liquid at an angle until a foam forms on the surface – keep the liquid warm and set aside.
- Peel the citrus fruits being careful not to bruise them. Break the segments open and, working very gently, remove the cells from each segment, keeping each fruit separate. Wrap tightly with cling wrap and place in the fridge until needed.
- Fill 6 shallow glass bowls with 30ml of lime curd each. Blend the foam again with a hand held blender then scoop the froth onto the lemon curd, filling each bowl to the rim. Quickly grate lime zest over the foam with a micro plane and sprinkle with a mixture of citrus cells. Serve immediately.