KEY LIME PIE TRUFFLES
These key lime truffles have all the classic flavors of key lime pie wrapped into one bite-size candy. The luscious ganache filling gets bright citrus flavor from lime zest, and the truffles are rolled in graham-cracker crumbs for authentic crunch.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 22 to 24 truffles
Number Of Ingredients 7
Steps:
- Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes.
- Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes.
- Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth.
- Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours.
- Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.
LIME GANACHE
Steps:
- Boil the cream and lime juice and add the gelatin. Pour this over the chocolate to make a ganache. and then add the zest. Cool overnight and whip as needed.
BEET-LIME GANACHE
This one is for the beet lovers out there. It's also for the not beet lovers out there. I am not a beet lover, but this ganache is delightful.
Yield Makes about 330 g (1 1/2 cups)
Number Of Ingredients 8
Steps:
- Heat the oven to 325°F.
- Wrap the beet chunks up in a big sheet of aluminum foil and put on a sheet pan for easy handling. Roast for 1 to 2 hours, or until the beets are on the mushy side of tender; give them additional 30-minute intervals in the oven if they aren't.
- Meanwhile, grate the zest from the lime; reserve. Squeeze 8g (2 teaspoons) juice from the lime and reserve.
- Transfer the beets to a blender and puree them. (If your blender is giving you trouble, add up to 1 tablespoon milk to help get it going.) Pass the puree through a fine-mesh strainer-it should have the texture of Libby's pumpkin puree (or baby food). Measure out 120 g (1/3 cup) beet puree. Let cool.
- Combine the white chocolate and butter in a microwave-safe dish and gently melt them in the microwave in 15-second bursts, stirring between blasts. The result should be barely warm to the touch and totally homogenous.
- Transfer the chocolate mixture to a container that can accommodate an immersion blender-something tall and narrow, like a 1-quart plastic deli container. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender. After a minute, stream in the heavy cream, with the hand blender running-the mixture will come together into something silky, shiny, and smooth.
- Blend in the beet puree, lime zest, and salt. Put the ganache in the fridge for 30 minutes to firm up.
- Use a spatula to fold the lime juice into the ganache (do not do this until the ganache is set, or you will break the ganache). Put the ganache back in the fridge for at least 3 hours, or, ideally, overnight. Stored in an airtight container, it will keep in the fridge for 1 week. Serve cold.
- In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
LEMON GANACHE
Make and share this Lemon Ganache recipe from Food.com.
Provided by Bayen
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Chop chocolate into small pieces and place in a heat safe bowl.
- Bring cream to boil on stovetop.
- Once cream in boiling pour over chopped chocolate.
- Add lemon zest and lemon juice.
- Stir from the inside out, making sure not to let in to much air.
- Stir till chocolate is completely melted.
- That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
- You can also substitute the lemon with orange.
Nutrition Facts : Calories 412.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 2.5
LEMON-LIME TEA CAKES
These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
- Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
- With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.
Nutrition Facts : Calories 205 g, Fat 9 g, Protein 2 g
GANACHE I
Ganache is a mixture of cream, or butter, and chocolate. Ganache can be made thick enough to use as a truffle filling or thin enough to use as a glaze. A 'thin' Ganache can be melted to use as a glaze or whipped, and used as a filling for cakes. Use the best quality chocolate you can find.
Provided by CCACHEF
Categories Desserts Frostings and Icings
Yield 16
Number Of Ingredients 2
Steps:
- Chop the chocolate into small pieces and place it in a large stainless steel bowl.
- In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
- Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 21.1 g, Cholesterol 42.3 mg, Fat 23 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 14.2 g, Sodium 13.1 mg, Sugar 16.1 g
WHITE CHOCOLATE GANACHE
Steps:
- Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
- Allow to rest, covered, overnight at room temp.
- For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.
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