Ingredients
10 egg yolks
1/3 cup sugar
1/3 cup Midori
1 cup heavy cream
1/3 cup creme fraiche
2 teaspoons finely grated lime zest (from 2 limes)
Preparation
Prepare an ice-water bath. Whisk yolks and sugar in a large metal bowl. Set over a large pot of simmering water, and slowly whisk in Midori. Continue to whisk until thick and doubled in volume, about 6 minutes. Set bowl in ice-water bath, and let cool, stirring occasionally, for 10 minutes.
Whisk the cream in a medium bowl until soft peaks form. Whisk in creme fraiche and lime zest. Gently stir cream mixture into yolk mixture. Use immediately (or cover, and refrigerate for up to 2 hours).
