Iced Lime Parfait Recipes

KEY LIME PARFAITS

Steps:

• Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
• Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.

ICED LIME PARFAIT

Steps:

• In a pan, boil the lime juice and zest to reduce by 3/4. Cool
• Put the egg yolks, sugar and reduced lime juice in a heatproof bowl over a pan of simmering water. Whisk until the mixture is thick, light and at least doubled in volume
• Remove from the heat and continue to whisk until the mixture cools to room temperature.
• Fold in the cream and Marsala
• Whisk the egg whites until they can form stiff peaks. Fold into the mixture. Spoon the mixture into glasses and leave to set in the freezer for at least 2 hours

LIME PARFAIT

Steps:

• Pour about 1-inch (2.5-cm) of water in the bottom of the saucepan and bring to a boil. Put the zest, lime juice, ¼ cup (50 mL) of the sugar, egg yolks and salt into a medium-sized heatproof bowl. Fill a large bowl with ice and a little water to make an ice bath.
• Pour 3 tbsp (45 mL) of cold water in a small heatproof custard cup and sprinkle over the gelatine.
• Reduce the heat so that the water in the saucepan barely simmers and place the bowl on top. Using an electric mixer, beat the eggs until the sugar dissolves and the mixture is frothy, light-coloured and warm in the centre, about 3 to 5 minutes. Turn off the heat and transfer the bowl to the ice bath to cool.
• Place the custard cup with the gelatine into the hot water in the saucepan. Once the gelatine is melted, whisk it into the lime mixture. Whisk occasionally until the mixture cools.
• In a clean bowl with clean beaters, whisk the whites at low speed until frothy, and then add the cream of tartar. Increase the speed to medium-high, and when the whites turn white and the froth disappears, gradually add the remaining ¼ cup (50 mL) of sugar. Continue beating until the whites are thick, resembling thickly whipped cream.In a separate bowl (you can use the same beaters), whisk the cream until soft peaks form. Whisk a couple of large spoonfuls of the egg whites into the lime mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry bowl. Pour the lightened lime mixture into this cold bowl, then tip the remaining egg whites and the cream mixture on top and fold together gently. Pour into a bowl or individual dishes and refrigerate at least 4 hours or until firm.
• Garnish with lime zest and blueberries and serve.

LIME PARFAIT PIE

Steps:

• Dissolve gelatin in boiling water.
• Stir in lime peel and juice.
• Add ice-cream by spoonfuls, stirring until melted.
• Chill in the fridge until mixture mounds.
• Spoon into the baked and cooled pie shell.
• Chill in the fridge until firm.
• Decorate with whipped cream and marachino cherries, if desired.