Remove the sweet woodruff from the stems and boil for 1–3 minutes in milk.

Pour through a sieve and dissolve moistened, wrung out gelatin in the milk.

Cream the egg yolks, eggs, and sugar and pour the milk in slowly while stirring constantly.

Stir until cool.

Mince the woodruff and fold in with whipped cream.

Fill molds and chill for 3 hours.

For the lime sauce, cook butter and sugar to medium brown caramel while stirring.

Stir in half of the lime juice a spoonful at a time.

Mix the hot liquid with the egg yolks in a blender and then mix in the rests of the lime juice.

Place the molds briefly in hot water.

Place lime sauce on each plate and a sweet woodruff cream on top.

Garnish with woodruff and mint.