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Yuzu Lime frozen Parfait

BT Calgary | posted Friday, Feb 21st, 2014

Makes 10 3 oz portions


  1. Gelatine leafs 3 each
  2. Egg yolks 140 g (7 each)
  3. Sugar 125 ml (1/2 cup )
  4. Salt 1 pinch
  5. Lime juice 60 ml ( 1/4 cup )
  6. Yuzu Juice 180 ml (3/4 cup)
  7. Whipped cream 400 g (1 1/2 cups)


  • Soak gelatin leaves in cold water and set aside.
  • Combine egg yolks with sugar and salt. Add lime and yuzu juice.
  • Whisk the mixture over a *hot water bath vigorously until the mixture starts to thicken at approximately 180 °F. Set aside to cool. Stire ocassionally. When the mixture is overheated, the egg yolks will cook and it results in a grainy looking mixture.
  • Remove the gelatin from the cold water and press out any excess water.
  • Add to the hot egg mixture. Stir until the gelatin disolves. Set aside and cool the mixture to room temperature.
  • Whip the cream into soft peaks.
  • Fold the whipped cream into the egg mixture carefully with a whisk.
  • Pour the finished mix into 3oz portion cups and freeze for at least 4-6 hours.

Yuzu or lime juice can be use. Yuzu can be bought in small bottles at an Asian specialty store.

*A water bath is a container of water heated to a given temperature used for heating substances placed in smaller containers. The hot water provides a constant, steady heat source and ensures even cooking.


Courtesy Chef Andreas Schwarzer, from “Seasons: Inspirations from the SAIT Polytechnic School of Hospitality and Tourism.”


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