People often ask me where I get my inspiration. Luckily for me, the best answer I have to that question is that I eat out a lot, and so that is where it all comes from. (I often take a sneaky pic of the menu if I like the look of lots of it.) I ate something like this at a restaurant and knew instantly I had to recreate it for you, and I don’t mind saying I feel as though this came out better than the original. Amazing, beautifully fragrant and a real treat. I hope you enjoy it as much as I did.
As an aside, if you wanted to replace the milk with coconut milk, they would be equally delicious.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 120 Grams milk
- 2-3 Kaffir lime leaves
- 300 Grams cream
- 150 Grams chocolate buttons white BUY
- 1 Teaspoon lime oil or essence (optional)
- 2 gelatine leaves and cold water to soak
Do
- 1
Place milk, leaves, and cream into Thermomix bowl and cook 8 min/80°C/speed 3.
- 2
Allow mixture to cool to tepid within the bowl. Remove lime leaves.
- 3
Add white chocolate and lime oil and cook 4 min/80°C/speed 3 or until dissolved.
- 4
Meanwhile, soak the gelatine leaves in cold water for 5 minutes, squeeze out excess moisture.
- 5
Add gelatine to Thermomix bowl and mix 20 sec/speed 5 until dissolved.
- 6
Divide between 6 serving moulds that have been lightly coated with vegetable oil.
- 7
Cover and chill for 24 hours.
More
Serve with diced mango and julienned kafir lime leaves.
