Chocolate Lime Fondants with Crystallized Lime Peel

• butter↗200g g

  plus 25 g/1 oz melted, for greasing

• cocoa powder↗50g g

  for dusting

• dark chocolate↗200g g

  (70 % cocoa solids), melted

• caster sugar↗200g g
• eggs↗4

  and 4 yolks (freeze the whites and use them for meringue)

• lime zest↗zest of 3

  (use juice for the cream)

• plain flour↗200g g
• caster sugar↗140g g

  plus extra for dusting

• lime↗2

  peel, cleaned into long strips, then thinly sliced (use juice for the cream)

• lime juice↗

  plus zest of 3

• caster sugar↗200g g
• cornstarch1 tsp tsp
• butter↗100g g

  cut into small cubes

• eggs↗3

  and 1 yolk

• green food gel↗

  colouring (optional – I always add a little to accent the green colour)

• форми для дяріоль6

  або рамекини

Step-by-step instructions

1. 1

   For the crystallised lime peel, place the sugar and 150 ml water in a small saucepan over medium heat. Bring to the boil, then reduce to a gentle simmer. Add the lime peel strips and cook gently for 25 min, until the peel is soft and the syrup has thickened. Sprinkle a layer of caster sugar onto a sheet of parchment paper, lift the soft lime peel with a slotted spoon onto the sugar and roll it. Allow to cool until set. Store in an airtight container for up to 1 month.

2. 2

   Next, make the lime cream. Place the juice and zest of lime, sugar, corn starch, butter, eggs and yolk in a heat‑proof bowl and whisk. Set the bowl over a pan of simmering water and continue whisking for about 20 min, until the mixture thickens – don’t worry if it looks clumpy at first, it will come together once the butter melts. It should coat the back of a spoon. Add food colouring if using, and set aside to cool. Keep refrigerated in an airtight container for up to 3 days.

3. 3

   Grease the moulds with melted butter, then place them on a tray and freeze for 10 min or until the butter hardens. Remove and grease again, then freeze for another 10 min. Dust the inside with a generous layer of cocoa powder, shake off the excess and set aside.

4. 4

   Pre‑heat the oven to 200 °C/180 °C fan/gas 6. In a bowl over a pan of simmering water melt the butter and chocolate together, then let cool.

5. 5

   Beat the sugar and eggs with an electric whisk until light, fluffy and the volume has tripled. Add the cooled chocolate mixture and lime zest, mix well. Gently and quickly fold the flour into the fondant batter until fully incorporated, then spoon the batter into the moulds, filling almost to the top – leave a little room as they will rise. Bake for 10 min or until a crust forms and the sides just start to pull away from the moulds.

6. 6

   Remove from the oven and let stand for 1 min, then unmould – do not leave longer or the heat of the mould will continue cooking the fondant and the centre will not be molten. To serve, place a spoon of lime cream on each plate and spread with the back of the spoon. Place the fondants on top and garnish each with crystallised lime peel.