Lime Cream Tartlet

For the lime cream tart, soak the gelatin in cold water for a few minutes. Over a water bath, beat the egg yolks, sugar and milk until foamy. Remove the bowl from the water bath, squeeze the gelatin and stir it into the egg mixture until it dissolves.Squeeze the limes and add the juice to the egg mixture. Add a dash of limonchello.

Whip the whipped cream until stiff and gently fold into the lime mixture.Pour the cream into small ramekins and chill (it is best to freeze briefly in the freezer to make it easier to get the tartlets out of the mold afterwards).Turn out the lime cream tartlets before serving. Garnish with lime slices and fresh mint leaves.

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