To add lime.... (curdling?!?)

[Mollie85]

I'm making a chocolate lime cake for tomorrow. Cake already made and lime buttercream done - both lush. Recipe calls for a ganache glaze and wants me to put lime marmalade in. Have been to four shops and cannot find lime marmalade anywhere (I live in C.I so we don't have a lot of the shops you might have in England). So need to think of a plan B.

I have about two tablespoons of lime juice leftover from the buttercream. I'm wondering what would happen if I made the ganache in the usual way but added lime juice to the cream when I was heating it in my Bain Marie. Would it curdle? Would the heat burn off the taste of the lime?

If not I suppose I could add some cocoa powder to the leftover lime buttercream after I'd sandwiched the cake and just have a butter cream finish, but I do love the look of the ganache.

Perhaps I could put a very thin layer of the lime buttercream on top of the cake and then just pour a normal chocolate ganache on top?

Any tips?? Anyone made lime ganache? TIA

Would it make a sort of lime buttermilk? That might be nice. I'd make a tiny portion first to see how you get on

That's what I was thinking, I wondered if the curdling process was halted when heat was involved? If I'm making normal butter cream it's just cold milk and an acid...

I may just add the lime buttercream to the top and pour the ganache over... at least that will work.

How about using a potato peeler, peel some wide strips from your lime and then put them in with your cream while it is heating. You can pick them out then.

I have made cold infusions like this as well by just leaving it in the cream overnight in the fridge when making earl grey white chocolate ganache- but you may need a little heat to release the oils from the lime.

Lime zest in the ganache?

You'll end up making curds and whey if you use juice but it should work with the peel.

I'd leave it out and put some curls of the rind on the top instead.

Add equal weight sugar to your lime juice, add a little water and boil into up in a small pan for a bit as if you were making marmalade. Cool it and use that.

I was going to put some zest on the top anyway as per the recipe but yes I'm much safer just making a normal ganache, you're right.

Thanks

Polter... interesting....I could do that.

I'd make lime curd and use that because I know it sets and works! But I'm a coward

Lemon posset is lemon, sugar and cream heated, and that doesn't curdle,sp should be the same?

Why don't you sprinkle the line juice over the cake then put a regular ganache on top?