LOOPY LIME AND LYCHEE GELATIN PARFAIT
Steps:
- Evenly divide the lychees cut-side down among 4 parfait glasses.
- Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours.
- Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed.
- Once the gelatin sets, top with whipped cream and a cherry for garnish.
LIME CUSTARDS WITH LYCHEES
Making these sweet-tart wonders might be easier than remembering to buy ice cream.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring wide strips of lime zest, salt, 1/2 cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 4 small glasses, bowls, or 8-oz. ramekins. Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.
- Just before serving, whisk remaining 1/2 cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
- Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.
- Custards can be made 2 days ahead. Keep chilled.
LIME CUSTARD TART
Categories Fruit Juice Citrus Dessert Bake Christmas Lime Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
- Preheat oven to 350°F.
- Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
- Make custard:
- Reduce oven temperature to 300°F.
- Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
- Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
REFRESHING LYCHEE & LIME SORBET
Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals
Provided by Jane Hornby
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
- Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
- Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.
Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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EGGLESS LIME CUSTARDS WITH LYCHEES RECIPE | BON APPéTIT
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- Bring wide strips of lime zest, salt, ½ cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 4 small glasses, bowls, or 8-oz. ramekins. Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.
- Just before serving, whisk remaining ½ cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
- Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.
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