Lime curd
Ingredients |
Method |
|
250g Leonce Blanc lime fruit puree 65g caster sugar 1 large egg yolk 25g salted butter |
In thermomix add lime puree, sugar, Gelcrem hot and egg yolk and cook to 85c. Cool to 35c. Add butter and blend again. Place in piping bag and cool until ready to use (tip - any left over can be frozen). |
Lime meringue
Ingredients |
Method |
|
125g lime puree 150g caster sugar |
Mix together the lime puree and albuwhip. Whisk on medium speed on kitchen aid. Once mixture has whipped to start resembling a meringue slowly start adding the combined sugars in stages. Whisk for a further 5 minutes once all sugars are added. Place meringue in a piping bag with a star nozzle ready to finish pies. |
Pastry case and garnish
Ingredients |
|
|
Pidy trendy 7cm round sweet pastry case Green-coloured chocolate dip (Chocolatree green cocoa butter and Belcolade white chocolate 30% buttons) Crystallized lime zest |
Assembly
Method |
|
|
Temper the green chocolate and dip the pastry cases. Pipe the lime curd into the base of the pastry cases. Pipe meringue on top. Garnish with decorations. Serve and enjoy. |
