The final indulgence. The piece de resistance for any finely dressed dessert.
Scrumptious over dessert cake, ice-cream, cheesecake or any dessert you imagine!
For availability details and ordering, please see www.limes.co.nz
After tasting this on it's own, and finding the tart, juicy taste utterly amazing, if a little overpowering alone, I decided to try this out in our traditional #FoodLab foodstuff - Cheesecake! Sure, this can be drizzled over ice-cream and used in smoothies - and sure enough, it's great in both ways - but as a cheesecake? Well... I think the picture speaks to the amazing-looking results... and the taste was nothing short of astounding!
It gave the filling a wonderful tartness that offset the natural sweetness perfectly, as well as adding a new dimension with the aromatic fruity hints that wafted up as you cut through it. The top gel was made using more of this yummy crush, some gelatine, and a little plain water. Nothing else... and what a delight it was. I have an idea of straining out the seeds, an using this, and some Roshen Elegance Dark chocolate, to make some home-made chocolates. I think these will be a winning combo!
Overall, though there just wasn't enough in one bottle to really explore the potential, I can say that from what I did try, the possibilities are almost endless. I did manage to squeeze the last 2 tablespoons out of the bottle and using it in a really nice, light Summer salad dressing that went really well with Rocket, carrot, red onion, mung-bean sprouts and a little grated cheddar cheese... or you could use fresh curls of parmesan or perhaps some chunks of feta.
Random listing from 'Food'...
This flavour is delicious on its own with pasta or you can try it with cooked chicken or tuna.
Tomatoes (69%) (reconstituted), ricotta cheese (9%) (milk solids, salt, food acid [acetic]), spinach (5%), cream, thickeners (1442, xanthan gum), onion, canola oil, water, pecorino cheese, sugar, salt, garlic, yeast extract, herbs, food acid (lactic), emulsifier (soy lecithin), spices.
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