White Chocolate Puree

For a white chocolate puree, rinse one lime hot and rub dry, grate the zest. Squeeze the juice from both limes. Soak the gelatine in cold water, then squeeze well. Warm the lime juice slightly and dissolve the gelatine in it.

Melt the white chocolate with some cream in a water bath. Stir in the lime juice and zest. Whip the cream until stiff and fold into the chocolate mixture.

Beat the egg whites with a pinch of salt and the sugar until stiff and carefully stir into the chocolate mixture. Cover the chocolate puree and refrigerate for at least 4 hours.

Cut out dumplings from the white chocolate mixture with a spoon and decorate with lemon balm leaves and grated chocolate.

Preparation Tip:

Serve a raspberry sauce or rhubarb sauce with the white chocolate puree.

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