Lime Cream Quenelles

Only grate the green zest; the white pith underneath will make the cream bitter.

Only squeeze the gelatin shortly before using so it doesn't absorb too much water.

The liquid should no longer be boiling before adding the gelatin, otherwise it will lose gelling power.

Stir until no gelatin pieces remain visible.

Stir regularly so the mixture cools evenly and doesn't start to set at the edges.

It's best to use a hand mixer and beat until the mixture is pale and creamy.

If the lime liquid is still warm, first temper the egg yolk mixture with a few spoonfuls of the liquid to prevent curdling.

Cover the surface directly with plastic wrap to prevent a skin from forming.

Dip the spoons briefly in warm water; this helps form clean quenelles.