Everyone loves lime desserts! Even the most prominent food critics do 🙂 This dessert is an embodiment of traditional taste but with a new interesting serving!
You can take honey instead of molasses syrup but I advise you to find it to achieve this distinct flavour of the crumble. Don’t substitute glucose syrup with anything! And don’t mix it up with the glucose from the pharmacy! 🙂 You can buy this syrup in confectionery shops. I guess you won’t have problems finding the rest of the ingredients! 🙂
Looking forward to receiving your works for a check and questions if you have some!
Serves 1 big portion or 3 personal portions (how how it’s showed in step-by-step guide).
- Digital candy thermometer
- For serving 3 traditional ramekins (≈8×5 cm) or 1 big ramekin (≈16×5 cm)
- Baking tray
- Silicone spatula
- Digital scales
- Silicone or teflon cooking mat (or parchment paper)
- Decorating bag
- 3 egg yolks
- 70 g granulated white sugar
- 50 g lime juice
- 40 g unsalted butter
- 40 g egg whites
- 1.2 g salt
- 1.2 g vanilla extract
- 5 g silver gelatine or 2 g gold gelatine in sheets
- 30 g hot water
- 92 g granulated white sugar
- 42 g glucose syrup
- 30 g water
Graham Cracker Crumbs
- 40 g whole wheat flour
- 20 g plain (all-purpose) flour
- 0.33 g salt
- 1 g cinnamon
- 10 g unsalted butter
- 20 g granulated white sugar
- 7 g molasses syrup
- 7 g honey
- Mix 3 egg yolks, 70 g of sugar and 50 g of lime juice in a medium-sized bowl.
- Fill a medium saucepan with water and bring to the boil. Place the bowl on top of the saucepan with boiling water to make a bain-marie.
- Stir the mass until it reaches 80°C (176°F) and thickens.
- Remove the bowl from the bain-marie and whisk in 40 g of butter until fully incorporated.
- Pour it into 1 big ramekin (or divide the curd between the ramekins) and allow to cool in the refrigerator.
Graham Cracker Crumbs
- Mix 40 g whole wheat flour, 20 g plain (all-purpose) flour, 0.33 g salt and 1 g cinnamon.
- Combine 10 g soft butter and 20 g sugar in a bowl.
- Add 7 g molasses syrup and 7 g honey.
- Add dry ingredients.
- Mix until incorporated. Wrap the dough in a plastic wrap and refrigerate overnight or at least 1 hour.
- Spread the dough of about 3 mm thick over a silicon mat or baking paper.
- Bake at 180°C (356°F) for about 8–10 minutes. Allow the dough to cook thoroughly until golden brown crust but don’t keep it in the oven for too long!
- Then leave it to cool.
- Once cooled, place it in the food processor and pulse until broken down into crumbs.
- Put 40 g egg whites, 1.2 g salt and 1.2 g vanilla extract in the bowl of a stand mixer.
- Soak 5 g silver gelatine sheets in cold water for 1–2 minutes.
- Meanwhile, mix 92 g sugar, 42 g glucose syrup and 30 g water in a small saucepan.
- When gelatine will be soft dissolve it in 30 g hot water.
- Cook over a high heat swirling the pan now and then so that sugar will incorporate into other ingredients. Bring the syrup to 116°C (240.8°F).
- When the syrup has boiled start whipping egg whites on low speed to reach white airy foam.
- Slowly pour the dissolved in water gelatine into the whipping egg whites. Whip on medium speed.
- When the syrup reaches 116°C (240.8°F), slowly stream it down the side of a stand mixer bowl.
- After you have added the syrup turn the mixer up to high speed and whip for about 3 minutes until firm peaks form (more about peaks form about merengue and its kinds).
- Scoop the marshmallow fluff into a decorating bag fitted with a round tip.
Spread the rest of the marshmallow mass over a baking paper coated with olive oil or grapeseed oil. Leave for 34 hours before removing from the baking paper.
- Place a ramekin with the curd on a large plate.
- Pipe the marshmallows onto the curd the way you like. Brown marshmallows with a cooking torch.
- Fill the space between marshmallows with the Graham cracker crumbs.
- You can also decorate your dessert with pieces of nut meringue.