Lime Meringue and White Chocolate

The Homestretch

"Oranges, grapefruits, limes and lemons are in season right now. Chef Michael Allemeier with the Culinary Arts program at SAIT has this great recipe for a dessert using limes."
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Ingredients

6 h servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

  • Prep

  • Cook

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  1. Prepare Meringue and reserve.
  2. Prepare Lime Curd and reserve.
  3. Prepare White Chocolate Ganache Sauce.
  4. Spoon Lime Curd into a bowl and top with meringue.
  5. Drizzle with White Chocolate Ganache Sauce.
  6. Meringue
  7. Wipe out the mixing bowl for a stand up mixer with vinegar and let dry.
  8. Combine egg whites and sugar in mixing bowl.
  9. Place bowl over a pot of simmering water and whisk the egg whites and sugar until sugar is dissolved and the mixture reaches 60°C.
  10. Attach mixing bowl into mixer and using the whip attachment, whip the mixture until cooled and firm peaks are achieved.
  11. Preheat oven to 200°F.
  12. Using a piping bag, pipe meringue onto a sheet tray lined with parchment paper, to whatever shapes you desire.
  13. Place meringue in the oven and bake for 30-40 minutes.
  14. Turn off the oven and let cool for 3-4 hours or overnight.
  15. Keep meringue in a dry place until needed.
  16. Lime Curd
  17. Place the egg yolks and sugar in a bowl and whisk until smooth.
  18. Finely chop zest.
  19. Add zest and juice to sugar and yolks and cook over a double boiler (pot of simmer water) until thick and smooth.
  20. Whisk in butter and stir in well.
  21. Strain curd and let cool.
  22. White Chocolate Ganache Sauce
  23. Place chopped chocolate into a bowl.
  24. Scald whipping cream.
  25. Pour hot cream over chocolate and stir to mix well.
  26. Let cool.

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