Key Lime Cloud
Will Goldfarb of Room 4 Dessert—New York, NY
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.

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