Having leftover limes asked for an other way to use them up. On various internet sites are many different ways for a Caipirinha dessert. First I thought about a yogurt mousse, then I found one that had more alcohol and was thicker. I decided to prepare that.
It is an easy recipe, it just takes some time with a bit of elbow grease to beat the egg mix over a hot water bath. But that is worth the effort.
The brown sugar in this recipe came with me from Mauritius and was a light muscovado.
I added a bit of crunch to the bottom of the dessert glas and used some leftover Ladyfingers. Some lime zests and a tiny sprig of mint on top gives the extra touch.
recipe for 4:
3 organic limes
3 Gelatine leaves
2 large free range eggs
120 g brown sugar
40 ml Pitu Cachaça
200 g Greek yogurt
200 ml double cream
Ladyfingers
Sprig of Mint
Wash the limes under hot water and pat them dry. Grate the zest of two limes and peel the zest into strips of the other. Juice them.
Soak the Gelatine leaves in cold water and squeeze them dry.
A pot with 1/3 boiling water and a heat proof bowl.
In the bowl add grated lime zest, eggs, brown sugar and Cachaça and make sure, the water does not reach the bowl. Beat with a whisk constantly. The eggs should not cook that way. Beat into a creamy mix.
Get in with the Gelatine and let it dissolve. Take it of the heat.
Now in with the lime juice and the yogurt. Stir well.
Beat the double cream to soft peaks and fold it in the mix.
Fill into individual jars with some broken Ladyfingers at the bottom.
Top with lime strips and a sprig of Mint.
Let it set for 3 hours in the fridge.
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