Lime pudding with granadilla sauce

Recipe from: 8/1/2007 12:00:00 AM
Ingredients 12
Servings 1
Minutes 35


Serving Change
  • 250
  • 250
  • rind of 1 lime
  • 3
    egg yolks
  • 45
    castor sugar
  • 15
    powdered gelatine
  • 45
    lime juice
  • 30
    whipped cream
  • Sauce:
  • 8
    very ripe granadillas
  • 250
    light sugar syrup
  • (made by boiling together 1 cup of sugar and 1½ cups of water)


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.

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