Lime Crémeux


For 4 people:

– 4 eggs at room temperature
– 160 g caster sugar
– 100 g lime juice
– 90 g cold butter
– 1 handful of fresh basil
– 1 sheet of gelatine
– Juice vinegar dressing
– 300 g fresh raspberries
– 2 tablespoons Martin-Pouret cranberry juice condiment
– 2 tablespoons acacia honey
– 2 tablespoons chia seeds

1. Prepare the compote: Crush the raspberries with a fork. Add the honey, cranberry juice condiment, chia seeds and mix well. Cover with film and put in the refrigerator until the next day.

2. Prepare the crémeux: Soak the gelatine sheet in a small bowl of very cold water.

3. During this time, cook the eggs, the lime juice and lime zest in a double boiler. Whisk until you have the texture of custard. Add the gelatine sheet (drained) and mix well. Remove from the double boiler. Add the roughly cut basil, the butter chopped into chunks and mix for 2 to 3 minutes. Put the crémeux into little glasses and leave to chill in the refrigerator until the next day.

4. At the time of serving, put a layer of red fruit compote on top of the crémeux, decorate with a few fresh raspberries and a drizzle of cranberry juice vinegar dressing.