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Lime Agar

  • Dried Butterfly Pea Flowers 5.0 g
  • Clean Water 530.0 g
  • Sugar 100.0 g
  • Agar Powder 4.0 g
  • KNORR Lime Seasoning Powder 400 g 20.0 g
  • Gelatin Powder 6.0 g

Lime Mousse

  • Fresh Milk 75.0 g
  • Sugar 230.0 g
  • KNORR Lime Seasoning Powder 400 g 16.0 g
  • Egg White 90.0 g
  • Green Food Coloring 1.0 g
  • Whipped Cream (whipped tilled stiff) 80.0 g
  • Clean Water 160.0 g

Purple Meringue

  • Egg White 80.0 g
  • Icing Sugar 150.0 g
  • Corn Flour 5.0 g
  • Purple Food Coloring 8.0 g

The combination of texture and color to attract more customers to your shop



  1. 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.
  2. 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.
  3. 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.

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