Lime sponge cake

• Grate the lime zest and squeeze the juice.
• Mix the peel, the juice and the pulp in the Thermomix and strain.
• Heat some of it to dissolve the sugar and gelatin.
• Mix everything together and let it set in the fridge.
• Break the gelatin with a mixer and whip it intensely like a meringue.
• Fill a rectangular baking tin and freeze.
• Cut with a knife or with a cutter and leave it filmed in the freezer until ready to use.

Notes:

• You will need 0.5 l of juice, 20 g of peel and the remaining pulp after squeezing.