Ingredients
Honey and lime leaf syrup
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
9.Strip kaffir lime leaves from the tough centre stem and slice very finely.
10.Combine with the honey and water and warm until it is liquid and syrupy but not hot.
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.
Note
