Ingredients
260 g / 9.1 oz   Cream 35%
90 g / 3.1 oz   Trimoline
10 g / .3 oz   Lemon Zest
80 g / 2.8 oz   Limone
440 g / 15.5 oz   Maracaibo Rondo 65%
90 g / 3.1 oz   Butter

Preparation
Warm up cream 35%, Trimoline, Limone and Lemon Zest to30°C/86°F. Add to the tempered Maracaibo Rondo 65% andhomogenize by a blender or vacuum mixer. Add the softbutter in the end.

Setting
Spread the ganache into a frame of 26 x 35 cm/10.24 x 13.8inches and let it set for about 24 hours by room temperature.Cover the bottom very thin with Maracaibo Rondo 65%. Cut insquares and dip the lime palettes in Maracaibo Rondo 65%.

Decoration
Use transfer sheets for structured decoration sheets.

Specialty Ingredients
#31353  FELCHLIN-Swiss LIMONE
#31118  FELCHLIN-Swiss MARACAIBO RONDO 65%
#22301  FELCHLIN-Swiss LEMON ZEST
#90435  Trimoline