Alex Rast wrote:
> I would *definitely* infuse with lime peel. The acidity would
> certainly interfere with the texture of the ganache. That's the real
> problem about using lime and/or lemon juice. Besides, the peel gives
> a more robust and pleasant flavour.

I haven't had a problem making a lemon ganache with milk chocolate and lemon
juice, etc. But I add the lemon juice at the end.

> In actual fact, I would use the Indian sort of super-condensed milk
> called khoya to make something like you claim. Khoya, milk-fudge, is
> made by taking whole milk and condensing it using a reduction method,
> stirring constantly, until it becomes very thick and is tan in
> colour. You could introduce lime peel somewhere about halfway into
> the process. OTOH, making this product takes a LOT of time - 1 hour
> for every 1/2 liter, which condenses down to scarcely 100 ml or less.

This sounds very much like dulce de leche.