3.30 fl oz
3.96 fl oz
lime or lemongrass leaves
- Soak the gelatin sheets in cold water and leave them for 10 minutes to bloom.
- Combine whipping cream, finely grated lime zest and lemongrass leaves together and pulse the mixture with a blender.
- Bring the cream and spicy ingredients mixture to a boil, then strain it without leaving it to infuse add the bloomed gelatin.
- Pour the hot cream mixture onto the chocolate to get an emulsion, then cover it closely with plastic wrap and refrigerate for at least 3 hours.