Lime Syrup Friands Recipes

EXOTIC LIME SYRUP FOR FRESH FRUIT SALAD

Steps:

• Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit.

LIME AND LEMON FRIANDS

Steps:

• Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
• Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
• Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.

FRIED DOUGH PUFFS WITH LIME SYRUP

Steps:

• Make the syrup: Combine the sugar, honey, lime zest, lime juice and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer and cook 5 minutes. Remove from the heat; set aside. (You can refrigerate the syrup, covered, up to 3 days; reheat before serving.)
• Make the fritters: Whisk the flour, 3/4 cup water, the egg yolks, butter and salt in a large bowl to make a loose batter.
• Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, pour scant tablespoonfuls of batter into the hot oil and fry, turning once, until golden on both sides, about 3 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate to drain. Drizzle with the lime syrup.
• You can fry these treats up to 4 hours ahead. Serve at room temperature or reheat in a 375 degrees F oven.

LIME AND ALMOND FRIANDS

Steps:

• Grease and flour a non-stick 12 hole friand tin or 12 medium muffin holes.
• Pre-heat oven to 375F (180C).
• Melt butter gently in the microwave oven.
• Place egg whites in a medium bowl and whisk lightly until just combined.
• Add melted butter, almond meal, powdered sugar and flour, then lime zest and juice, and whisk again until just combined.
• Divide mixture evenly among the prepared pans.
• Top each friand with an almond.
• Bake in the moderately hot oven for 20 to 25 minutes, until lightly browned- the friands should spring back when touched.
• Remove from oven and let sit in the pan for around 5 minutes, before turning out onto wire racks to cool, right way up.
• Serve warm or at room temperature, dusted with a little extra sifted powdered sugar, and a dollop of cream.

LIME SYRUP FRIANDS

Steps:

• Lime Syrup: Combine sugar, water and lime juice in a small saucepan, and stir over low heat until sugar is dissolved. Bring to the boil, simmer two minutes, remove from heat.
• Grease 12 friand pans with melted butter.
• Sift flour and icing sugar into a large bowl, stir in almond meal.
• Whisk egg whites until frothy but not firm. Fold into dry ingredients.
• Add melted butter and stir until just combined.
• Spoon mixture into prepared pans 3/4 full, sprinkle each friand with lime shreds.
• Bake in moderate oven 180 degrees celcius for 15-20 minutes or until golden and springy to the touch.
• Stand in pans two minutes, turn onto a cake cooler. Drizzle with Lime Syrup.