The final indulgence. The piece de resistance for any finely dressed dessert.
Scrumptious over dessert cake, ice-cream, cheesecake or any dessert you imagine!
For availability details and ordering, please see www.limes.co.nz
After tasting this on it's own, and finding the tart, juicy taste utterly amazing, if a little overpowering alone, I decided to try this out in our traditional #FoodLab foodstuff - Cheesecake! Sure, this can be drizzled over ice-cream and used in smoothies - and sure enough, it's great in both ways - but as a cheesecake? Well... I think the picture speaks to the amazing-looking results... and the taste was nothing short of astounding!
It gave the filling a wonderful tartness that offset the natural sweetness perfectly, as well as adding a new dimension with the aromatic fruity hints that wafted up as you cut through it. The top gel was made using more of this yummy crush, some gelatine, and a little plain water. Nothing else... and what a delight it was. I have an idea of straining out the seeds, an using this, and some Roshen Elegance Dark chocolate, to make some home-made chocolates. I think these will be a winning combo!
Overall, though there just wasn't enough in one bottle to really explore the potential, I can say that from what I did try, the possibilities are almost endless. I did manage to squeeze the last 2 tablespoons out of the bottle and using it in a really nice, light Summer salad dressing that went really well with Rocket, carrot, red onion, mung-bean sprouts and a little grated cheddar cheese... or you could use fresh curls of parmesan or perhaps some chunks of feta.
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