Lime Cream with Blueberry Sauce

* Separate 4-6 servings of eggs. Beat egg yolks with lime juice and vanilla sugar on kitchen stove at low temperature until creamy and of uniform consistency. Beat until cold. (If the mixture separates as it cools, beat repeatedly until warm.) Beat egg whites with half the powdered sugar and set aside to cool. Grate lime zest and stir into egg yolk mixture. Whip the cream until stiff. Soak the gelatine in cold water, let it melt dripping wet in a small saucepan at low temperature and stir it into the mixture. Then fold the whipped cream and the snow into the egg yolk mixture one after the other. Pour the cream into a large enough bowl and set aside to cool. Squeeze half of the grated limes, remove the peel from the other half all around like apples and remove the fillets from the separating skins. Melt remaining confectioners’ sugar in a saucepan and cook over low heat until light brown. Add lime juice and water and bring to a boil. Fold in lime fillets and cool. Defrost blueberries, crush. Strain through a sieve. Bring the puree to a boil. Add sugar. Mix cornstarch with a little water, add, make 1 minute. Leave to cool. Scoop the cream with a spoon dipped in hot water, arrange on plates. Garnish with lemon balm and powdered sugar.

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