Lime of Convent


Preparation info

  • Serves


    • Difficulty


    • Ready in

      24 hr

Appears in

A Culinary Journey

A Culinary Journey

By Le Cordon Bleu

Published 2020

  • About


For the almonds milk foam

  • 1 kg whole milk
  • 100 g almonds
  • ½ tsp soy lecithin


Step 1: Start with the almond milk. Place the almonds and milk into a bowl and leave in the fridge for 24 hours to infuse.

Step 2: For the crystallised limes, slice the limes in half and scoop out the flesh using a Parisian spoon or melon baller. Place into a large pan with water and bring to the boil, cooking for 30 minutes. Drain and reserve in a simple syrup.

Step 3: Make the caramelised milk by plunging the unopened cans of condensed milk in boiling water for 3 hours. Remove and stir in the vanilla essence.

Step 4: To finish the caramelised milk foam, combine the caramelised milk with the milk and cream and transfer to a siphon charged with two cartridges. Keep the siphon in a bowl of warm water until needed.

Step 5: To make the key lime mousse, preheat the oven to 65°C. Combine the condensed milk, lime juice, zest and eggs very well. Pour the mixture into a deep baking tray and bake for 15 minutes. Whisk the mixture well and set aside to cool completely.

Step 6: Increase the oven to 160°C to make the vanilla crust. Combine the crushed cookies, butter, lime zest and sugar until the mixture resembles coarse breadcrumbs. Spread the mixture out onto a silicone mat and bake for 8 minutes. Set aside to cool.

Step 7: Before serving, strain the almond milk and add the soy lecithin. Use a hand blender in the mixture until a stable foam is created.

Step 8: Serve the crystallised lime halves filled with the key lime mousse and garnish the plate with the remaining components.