Dehydrated lime curd
· 270 g lime juice
· 270 g eggs
· 270 g sugar
· 4 g agar (0.34%)
· 350 g butter, cold, cut in cubes
Bring lime juice, eggs, sugar and agar to a boil,whisking constantly. Boil for 1 minute. Transfer
to blender, and with blender running at low speed, add butter 1-2 cubes at a time until
combined. Strain through chinois, let cool,cover and refrigerate for 12 hours. Spray sheet
of acetate with nonstick cooking spray. Spread out chilled curd, about 2 mm thick. Dehydrate
at 50 °C for 12 hours or until crisp, preferably in a dehydrator.
Keywords:hydrocolloid,agar
