Key Lime Cloud

Adapted by
January 2007


300 milliliters water
300 grams sugar
50 grams egg white powder
2 leaves gelatin
300 milliliters key lime juice


Bring half water and all sugar to a boil. Mix the rest of the water with egg white powder to hydrate. Dissolve bloomed gelatin in the syrup, allow to cool to 45°C-50°C, mix with lime juice, and then rehydrate egg whites. Strain, chill to 4°C, then beat until fluffy.