Whipped Lime Cremeux

• 2 silver gelatin sheets
• 500 g heavy cream
• Zest of 4 limes

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a saucepot, heat cream and zest to a simmer. Remove from heat, steep for up to 25 minutes, and strain. Return cream to the pot, add sugar and bring to a boil. Stir in gelatin to dissolve and refrigerate overnight before whipping in the bowl of a stand mixer fitted with a whisk attachment until fluffy.</