Tokyo Key Lime Recipe

Inspired by Kaori Miami

Time1h

Serves4

Avocado Yuzu Curd & Sorbet, Meringue, Honey Crumble, Lime Zest

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Ingredients

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Key Lime Components

2 medium Avocado

1 cup Yuzu juice

3 tbs sugar

4 large Egg yolks

1 tbs Unsalted butter

1 cup Honey

1 cup 00 bread flour

1 cup Powdered sugar

3 large Egg whites

2 tsp Lime zest

Method

Preparation Instructions

Make the Avocado Yuzu Curd

In a blender, combine avocado, yuzu juice, sugar, and egg yolks. Blend until smooth. Transfer to a saucepan and cook over low heat, stirring continuously until thickened. Remove from heat and stir in butter until melted. Let cool.

Prepare the Honey Crumble

Preheat the oven to 350°F (175°C). Mix honey, flour, and powdered sugar in a bowl until crumbly. Spread on a baking sheet and bake for 10-12 minutes until golden. Let cool and break into pieces.

Make the Meringue

In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Pipe or spoon onto a lined baking sheet and bake at 200°F (93°C) for 1-2 hours until dry. Let cool.

Assemble the Dish

Scoop the avocado yuzu curd into serving dishes. Top with honey crumble and meringue. Garnish with lime zest and serve with a side of sorbet.