Ingredients
Lime Agar
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Dried Butterfly Pea Flowers 5.0 g
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Clean Water 530.0 g
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Sugar 100.0 g
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Agar Powder 4.0 g
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Gelatin Powder 6.0 g
Lime Mousse
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Fresh Milk 75.0 g
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Sugar 230.0 g
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Egg White 90.0 g
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Green Food Coloring 1.0 g
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Whipped Cream (whipped tilled stiff) 80.0 g
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Clean Water 160.0 g
Purple Meringue
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Egg White 80.0 g
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Icing Sugar 150.0 g
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Corn Flour 5.0 g
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Purple Food Coloring 8.0 g
Method
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Lime Agar
- Bloom gelatin with clean water.
- Boil dried butterfly pea flowers in clean water until bubbling. Filter out the flowers.
- Heat the butterfly pea water. Add agar powder and sugar then stir until boiled. Stir in KNORR SELECTIONS Lime Seasoning Powder and stir until melted. Remove from the stove.
- Add the bloomed gelatin then stir to melt well. Filter the mixture again and pour into the prepared cups, 50g per cup.
- Refrigerate until set.
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Lime Mousse
- Bloom gelatin with clean water.
- Warm up milk and sugar. Remove from the stove and add the bloomed gelatin.
- Mix KNORR SELECTIONS Lime Seasoning Powder with clean water then add in the milk mixture. Blend well and add food coloring then set aside.
- Add egg white into the bowl and use a beater with wire whip to beat the mixture with low speed.
- Boil sugar with clean water to 118C (soft ball stage).
- Beat the mixture with high speed and add syrup into the mixture by pouring close to the edge of the bowl.
- Continue beating until the temperature decreases. Turn off the beater.
- Gently fold in the beaten egg white into the mixture from No. 3.
- Fold in whipped cream (until soft peaks form).
- Pour about 50g of the mixture into a cup or mold and refrigerate until set.
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Purple Meringue
- Pre-heat oven to 80C.
- Bring water to boil to put under the meringue.
- Use white whip to beat egg white, icing sugar, and purple food coloring in the mixing bowl over the boiling water.
- Beat egg white until the temperature decreases to 79C.
- Continue beating egg white using a food mixer with wire whip until the meringue's temperature decreases.
- Prepare piping bag and its head. Put meringue into the bag and squeeze in spiral motion oron a dome mold.
- Bake in the pre-heat oven for approximately 3-4 hours or until meringues are fully dry.
- Remove from stove and allow the temperature to decrease. Keep in a container with tight lid.
