John Myers
Contents
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Ingredients
Key West Lime Pie
For the ground:
- 200 g Shortbread
- 120 g Melted butter
For the filling:
- 4 Pc. Organic limes
- 400 g Condensed milk
- 3 Pc. Egg yolk
For the topping:
- 6 Pc. Egg Whites
- 200 g Granulated sugar
- 1 Pr Salt
Raspberry parfait in a chocolate boat:
- 250 g Fresh raspberries
- 250 ml Cream
- 2 Pc. Egg yolk
- 50 g Sugar
- 25 ml Berry liqueur
- 5 Pc. Chocolate boats
Instructions
Key West Lime Pie
- Finely crumble the shortbread biscuits and mix with the melted butter. Place this crumbly mixture in a baking pan lined with baking paper and press down firmly. Then place the bottom in the freezer for half an hour.
- In the meantime, grate the limes, squeeze them out and stir into the condensed milk with the egg yolks. This mixture is then spread over the solidified biscuit base. Put the cake in the preheated oven for 15 minutes and bake it at 180 degrees. Then it has to set in the refrigerator for 4-5 hours.
- In the meantime, beat the egg white until stiff and stir with a pinch of salt and sugar to form a meringue mixture. Then spread the meringue mixture over the chilled cake from the fridge and bake it again in the preheated oven on a 180 degree grill for about 7 minutes.
Raspberry parfait in a chocolate boat
- Beat the egg yolks with sugar. Puree the raspberries and also pass them through a sieve so that the seeds are sifted out. Then mix the whipped egg yolks, the raspberry puree and the liqueur and pour into a loaf pan that has been lined with cling film so that the parfait can be removed from the pan after it has frozen through.
- Then let the parfait freeze through at least overnight and cut it open for serving and serve in the chocolate boat. Add a fresh raspberry and a few drops of liqueur to decorate.
Nutrition
Serving: 100gCalories: 172kcalCarbohydrates: 30.4gProtein: 3gFat: 3.5g
