Lemon Balm Cream on Lime Sauce

For the lemon balm cream on lime sauce, first rinse the lemon balm, shake dry, pluck the leaves from the stems and place in a saucepan with the milk. Bring to the boil and then let steep for about 3 minutes.

Soak the gelatine. Drain the lemon balm and let the squeezed gelatine melt in the milk. Beat the eggs, 2 egg yolks and half of the sugar until creamy. Slowly pour in the lukewarm milk. Stir the liquid until cold. Finely chop the lemon balm and whip the cream until very stiff. Fold both into the milk-egg cream. Pour the mixture into cups or ramekins that have been rinsed in cold water. Refrigerate for at least 3 hours.

Heat the remaining sugar with butter, stirring until caramelized. Gradually add half of the lime juice. While still warm, cream with remaining egg yolks in hand mixer, stir in remaining lime juice.

Pour a mirror of lime sauce onto dessert plates. Briefly dip the ramekins in hot water, then turn the lime balm cream out onto the mirror.

Melt cooking chocolate in a water bath, fill into a plastic bag, cut off one corner small. Squirt decorative lattice on top of the cream. Garnish the lemon balm cream on lime sauce with truffles, pistachios and lemon balm.

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