Name: Lime pudding with granadilla sauce
Prep time: 35 min
Cook time: 100 min
Total time: 135 min
Yield: 6 servings
Cuisine: Bistro
Ingredients: 250 ml milk; 250 ml cream; 1 lime zest only; 3 eggs just the yolks; 45 ml castor sugar; 15 ml Sheridans gelatine powder; 45 ml lime juice; 30 ml cream fresh, whipped; 8.00 granadillas; 250 ml sugar syrup

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Ingredients (10)

250 ml	milk
250 ml	cream
1	lime — zest only
3	eggs — just the yolks
45 ml	castor sugar
15 ml	Sheridans gelatine — powder
45 ml	lime juice
30 ml	cream — fresh, whipped

Sauce:

8.00	granadillas
250 ml	sugar syrup

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Method:

1. Bring milk, cream and lime rind to the boil.
2. In a seperate bowl, beat egg yolks with castor sugar until light and fluffy, pour milk cream mixture into egg mixture. Stir constantly to make sure the eggs do not scramble.
3. Return the mixture to the saucepan and heat, stirring until thick enough to coat back of spoon. Do not boil. Strain custard through a fine sieve and set aside.
4. Dissolve gelatine in lime juice and add to custard. Place the mixture in freezer, occasionally stirring to break any ice particles.
5. When the mixture is slightly thickened, gently fold in 2 tablespoons of whipped cream.
6. Divide among 6 well greased ramekins or small moulds. Cover and leave to set in the refrigerator.
7. To make the sauce: scrape pulp of granadilla and mix with sugar syrup. Liquidise then sieve, returning a few whole seeds to sauce.
8. To serve: turn out moulds on to 6 serving plates; surround with sauce and garnish with rose petals, lime slices and sprinkle with lime rind.