Chocolate Lime Fondants With Candied Lime Peel Recipes

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.

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.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

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.

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.

CHOCOLATE & LIME CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
• Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
• Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
• To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
• To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
• Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.

CHOCOLATE-DIPPED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.