Lime Parfait

1. 1

   Pour about 1-inch (2.5-cm) of water in the bottom of the saucepan and bring to a boil.

2. 2

   Put the zest, lime juice, 1/4 cup (50 mL) of the sugar, egg yolks and salt into a medium-sized heatproof bowl.

3. 3

   Fill a large bowl with ice and a little water to make an ice bath.

4. 4

   Pour 3 tbsp (45 mL) of cold water in a small heatproof custard cup and sprinkle over the gelatine.

5. 5

   Reduce the heat so that the water in the saucepan barely simmers and place the bowl on top.

6. 6

   Using an electric mixer, beat the eggs until the sugar dissolves and the mixture is frothy, light-coloured and warm in the centre, about 3 to 5 minutes.

7. 7

   Turn off the heat and transfer the bowl to the ice bath to cool.

8. 8

   Place the custard cup with the gelatine into the hot water in the saucepan.

9. 9

   Once the gelatine is melted, whisk it into the lime mixture.

10. 10

    Whisk occasionally until the mixture cools.

11. 11

    In a clean bowl with clean beaters, whisk the whites at low speed until frothy, and then add the cream of tartar.

12. 12

    Increase the speed to medium-high, and when the whites turn white and the froth disappears, gradually add the remaining 1/4 cup (50 mL) of sugar.

13. 13

    Continue beating until the whites are thick, resembling thickly whipped cream.In a separate bowl (you can use the same beaters), whisk the cream until soft peaks form.

14. 14

    Whisk a couple of large spoonfuls of the egg whites into the lime mixture to lighten it.

15. 15

    Pour the ice and water out of the ice bath bowl; dry bowl.

16. 16

    Pour the lightened lime mixture into this cold bowl, then tip the remaining egg whites and the cream mixture on top and fold together gently.

17. 17

    Pour into a bowl or individual dishes and refrigerate at least 4 hours or until firm.

18. 18

    Garnish with lime zest and blueberries and serve.

* Per serving · 4 servings · Values may vary.