Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Lime chiffon pie

11 September 2006
Lime chiffon pie

A lemon tart alternative which has a sharper taste and a lighter texture. "It's more like a cold tart soufflé " says Honoré Pâtisserie's senior chef de partie Warren Reeves. The recipe is supplied from Honoré Pâtisserie in London.

Ingredients (for three flans)

For the sable 500g soft flour
375g butter
190g castor sugar
4 yolks (size 3)
Zest from half a lemon

For the lime chiffon filling 8 lime zests
150ml lime juice
128g pasteurised egg yolk
225g castor sugar

Meringue 270g egg whites
225g castor sugar
8 leaves of leaf gelatine

Method

To make the sable crumb the flour sugar and the butter together until fine in texture. Add the zest and yolks and incorporate until a dough is formed. Do not overwork. Rest for an hour. Line three 9in flan rings. Bake blind at 180°C.

Add sugar to the yolks and whisk to a sabayon. Warm the juice enough to melt the soaked gelatine add zest cool slightly.

Whisk the whites with all the sugar until stiff. Add the gelatine mix slowly fold into the sabayon.

Pallette into the prepared flan case to form a dome. Chill until set. Decorate.

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