Finger Lime Caviar Butter
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200grams caster or superfine sugar
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55g/2ozs butter
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2 eggs, beaten
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100mls/3.5 fl. ozs. lime juice
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4 finger limes
Buyer's tip: Finger limes are native to the border region of NSW and Queensland. They can be found at gourmet green grocers.
Step 1 - With a fine microplane grater, grate the zest from the finger limes (the skin is very fine, just grate the green and don't grate the white part). In a small saucepan, whisk eggs. Place sugar, zest and butter in the saucepan and heat on low. It will take about 20 minutes total to heat up the mixture slowly and thicken it. Stir frequently so that it doesn't catch on the bottom of the saucepan.
Step 2 - In the meantime cut the limes in half lengthways and using your fingers, remove all the tiny caviar pearls and place in a bowl. When the butter is ready, smooth and thick stir in the finger lime caviar. Place in a sterilised jar* and enjoy with a spoon.
*Sterilise jar by boiling the jar, lid and seal for 10 minutes.