Chocolate Lime Fondants With Candied Lime Peel Recipes

CHOCOLATE LIME DESSERT

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until partially set, about 1-1/2 hours. In a bowl, combine wafer crumbs and butter; press into a 13-in. x 9-in. dish. Set aside., Beat gelatin with an electric mixer until foamy. Add the lime and lemon juices. Gradually add sugar, beating until dissolved. While beating, slowly add the milk; mix well. Pour over prepared crust. Refrigerate until set. Garnish with Pots o' Gold if desired.

CHOCOLATE LIME FONDANTS WITH CANDIED LIME PEEL

Steps:

• For the candied lime peel, put the sugar and 150ml water in a small saucepan over a medium heat. Bring to the boil, then turn down to a slow simmer. Add the strips of lime peel and cook gently for 25 mins until the peel has softened and the syrup has thickened. Sprinkle a layer of caster sugar over a sheet of baking parchment, lift the softened lime peel with a slotted spoon onto the sugar and roll to coat. Leave to cool until hardened. Will keep in an airtight container for up to 1 month.
• Next, make the lime curd. Put the lime juice and zest, sugar, cornflour, butter, eggs and egg yolk in a heatproof bowl, and whisk together to combine. Set the bowl on top of a pan of simmering water, and continue to whisk for about 20 mins until thickened - don't be alarmed if it looks like it has curdled at first, as once the butter has melted, it will come together. It should coat the back of the spoon once done. Stir through the food colouring, if using, and set aside to cool. Will keep, chilled, in an airtight container for up to 3 days.
• Brush the moulds with the melted butter, then place them on a tray and put in the freezer for 10 mins or until the butter has set. Take out and brush with butter again, then return to the freezer for another 10 mins. Dust the insides with a good coating of cocoa powder, tap out any excess and set aside.
• Heat oven to 200C/180C fan/gas 6. In a bowl over a pan of simmering water, melt the butter and chocolate together, then leave to cool.
• Whisk the sugar and eggs with an electric hand whisk until light, fluffy and the mixture has tripled in volume. Add the cooled chocolate mixture and lime zest, and mix well. Fold the flour gently and quickly into the fondant mixture until fully incorporated, then spoon the mixture into the moulds, filling them almost to the top - leave a little space as they will rise. Bake in the oven for 10 mins or until a crust has formed and the sides are just starting to come away from the moulds.
• Remove from the oven, and leave to stand for 1 min, then turn out - don't leave them any longer or the heat from the moulds will continue to cook the fondant and they won't have an oozy centre. To serve, place a spoonful of curd on each serving plate and spread with the back of a spoon. Place the fondants on top, and top each one with candied lime peel.

CANDIED LIME PEEL

Steps:

• Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.
• Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.
• Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat. Store candied lime peel in an airtight container up to 3 days.

WHITE CHOCOLATE KEY LIME BARS

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

CANDIED CITRUS PEEL

Steps:

• With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
• In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
• In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
• Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

CANDIED CITRUS PEEL

Steps:

• Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
• In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

CANDIED LIME SLICES

Steps:

• Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
• In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
• Drain & spread out on a cooling rack to dry for at least 1 hour.
• Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
• Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.