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Honey-Truffle Mousse with Lime and Truffle Tremor

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Ingredients
  

  • 3 limes
  • 1 cup sugar
  • 1 cup water
  • ½ pound Truffle Tremor rind removed, at room temperature
  • 1 cup cream
  • 2 tablespoons honey
  • Pinch of flaky finishing salt

Instructions
 

  • ► Slice 2 limes into medallions, as thin as possible, horizontally through the center.
  • ► In a wide, shallow pan over medium heat, heat sugar and water, stirring occasionally until sugar completely dissolves. Reduce heat to medium-low, so it maintains a simmer, and add lime slices. Simmer for 30 minutes, stirring and flipping slices occasionally.
  • ► Once done, place caramelized lime slices on a baking sheet lined with parchment paper. Heat oven to 200°F. (Alternatively, if you wish to serve mousse the following day, you can let lime slices dry overnight. If choosing this option, skip the next step.)
  • ► Bake lime slices for 1 hour (with convection if you have it), flipping every 15 minutes.
  • ► Combine cream and honey and whip until stiff peaks form. Separate ¾ of the mixture and set aside. Zest remaining lime and set aside.
  • ► Crumble cheese into ¼ cream mixture and beat until soft and creamy. Fold in remaining cream mixture along with most of the lime zest, saving some for finishing. Using a piping bag (or plastic bag with a snipped corner), pipe mousse into small jars or bowls, cover, and chill for at least 1 hour. When ready to serve, top with flaky salt, reserved lime zest, and caramelized lime slices.