Lime Pannacotta, Buttery Caramel Sauce & Almond Tuile

Serves: 12

Ingredients

Tuiles

50g flour

250g icing sugar

120g egg white (liquid)

45g Lakeland Dairies Butter (melted)

pinch salt

50g flaked almonds

1 lime (zest only)

Lime Pannacotta

400g Creative Base (at room temperature)

400g Lakeland Dairy Whipping Cream

50g sugar

100g lime juice

4 limes (zest only)

1 vanilla pod, seeds only

Caramel

250g sugar

200g Lakeland Dairy Whipping Cream

25g salt

juice of half a lemon

125g Lakeland Dairies Butter 

Method

Tuiles:

Preheat the oven to 180°C/350°F/Gas 4

In a mixing bowl, mix together the sieved icing sugar, salt and liquid egg whites until smooth and creamy.

Add the flour, lime zest and mix together until well combined. (Do not over mix)

Add the melted butter and blend together.

Place in the fridge for 1 hour prior to use.  Spread the paste onto a long triangular piece of baking parchment and sprinkle with flaked almonds. Bake in the oven for five minutes or until golden.

Lime Pannacotta:

Gently heat the Creative Base with the vanilla  and sugar until it becomes a creamy liquid.

Add the Lakeland Dairy Whipping Cream and stir.

Add the lime juice and zest and stir until the cream starts to thicken slightly.

Place in a glass and refrigerate until set.

Caramel:

In a pan, heat the sugar, stirring slowly and continuously until it becomes a light caramel colour and a light smoke appears.

Remove from the heat.

With caution, carefully incorporate the Lakeland Dairies Butter.

Carefully add the Lakeland Dairy Whipping Cream, salt and ½ lemon juice. 

Allow to cool down prior to use.

To serve: Pour the warm caramel sauce on top of the set lime pannacotta and serve with the almond tuile.