Lime chiffon mousse cake with honey and lime leaf syrup

ingredients

• • 200 gram plain biscuits (this recipe used vanilla wine biscuits)
  • 1/2 teaspoon cinnamon
  • 100 gram butter, melted
  • 5 eggs, separated
  • 1 cup caster sugar
  • 2 teaspoon powdered gelatine (see recipe tip)
  • zest and juice 3 limes (about ¼ cup juice)
  • 250 millilitre cream
  • blueberries or seasonal fruit, to garnish

• Honey and lime leaf syrup

  • 6 kaffir lime leaves
  • 1/2 cup honey
  • 3 tablespoon water

method

• • 1

    Whizz biscuits and cinnamon in a food processor until fine crumbs form. Add melted butter and blend well.

  • 2

    Press the crumbs into a lined 21cm springform tin and smooth with the back of a spoon. Chill in fridge until needed.

  • 3

    Using an electric beater, beat the egg yolks and half the sugar for 4-5 minutes at high speed until pale and thick.

  • 4

    In a bowl, sprinkle gelatine over lime juice and let it swell for 5 minutes. Warm gently in microwave for 10 seconds until dissolved and smooth.

  • 5

    In a clean bowl, whip cream until soft peaks form and fold in the lime zest.

  • 6

    In the clean bowl of a stand mixer (or use electric beaters), whip egg whites until foamy then gradually add the remaining ½ cup sugar, beating until thick, white and glossy.

  • 7

    Gently fold cream mixture, gelatine mixture and meringue into beaten yolks to create a fluffy mousse. Pour into chilled biscuit base and chill in the fridge for at least 4 hours or overnight.

  • 8

    To serve, carefully run a fine-tipped knife around the outside of the chiffon and release the tin. Place on a serving plate and drizzle with honey & lime leaf syrup (see recipe, below) just before serving and garnish with blueberries.

• Honey and lime leaf syrup

  • 1

    Strip kaffir lime leaves from the tough centre stem and slice very finely.

  • 2

    Combine with the honey and water and warm until it is liquid and syrupy but not hot.

notes

This mousse has a very fluffy texture so in warmer weather or if you want to transport it, increase the gelatine to 2½ tsp to make it more stable.