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The recipes with lime can be very varied since it is a fruit, which can be used to make a rich dessert, a cocktail or for a salad.
The lime is a fruit of the citrus family and also of tropical origin.
Its acidity is lower than lemon, highlighting lime for its aromatic intensity.
In the kitchen, everything is taken advantage of from the lime. The peel is used grated for pastries and its juice to make dressings and vinaigrettes and since it provides a rich flavor and freshness very particulate
Ingredients for 2 people:
Preparation mode:
Step 1: To make this green gelatin of lime, cucumber and apple, the first thing we will do is to moisturize the gelatin leaves. To do this, all you have to do is put fresh water in a bowl and introduce the gelatins for approximately 10 minutes.
Step 2: Squeeze the limes with care that no nuggets fall and reserve the juice. Peel the cucumber and cut it into medium pieces. Put the cucumber pieces in the blender glass and crush until you get a puree or fine cream. If you have a blender, use it to get only its juice.
Step 3: Put the water in a saucepan and add the lime juice and cucumber juice. Move well so that everything integrates and heats. It doesn't need to boil, we just need it to get hot.
Step 4: When the mixture is hot, remove from the heat. Drain the gelatin leaves well by squeezing them with your hand so that all the water drains. Incorporate them into the juice mixture and move well so that they dissolve.
Step 5: Wash the apples, peel them and stop to remove the heart. Chop it into small cubes.
Step 6: Add the apple cubes to the gelatin (but reserve a few to garnish) and move well.
Step 7: Add the gelatin mixture on the mold in which you want to make this green lime, cucumber and apple gelatin... it can be a large mold or individual molds.
Take to the fridge and let stand there for at least 4 hours.
Ingredients:
Preparation mode:
Step 1: Peel the lemon and lime... removing all the white part, which is bitter. Grind perfectly until a homogeneous puree is obtained. You already have the fruit pulp.
Step 2: Mix the pectin with the sugar.
Step 3: Add the fruit pulp previously heated to 50°C.
Step 4: Now, bring the whole mixture to a boil for a minute. Add the other part of sugar, bring back to a boil and add the honey. Kitchen at 107°C.
Step 5: Remove from heat and add the lemon juice to cut the cooking.
Step 6: Pour the mixture over a container covered with sulfurized paper or a mold and reserve overnight at room temperature. Unmold and cut your candies in the way you want... for example of segment. Bathe in sugar.
Ingredients for 2 people:
For broken dough:
For lime filling:
Preparation mode:
Step 1: Sift the flour, that is, pass it through a sieve or a fine-weft strainer. Thanks to this process you will get the flour to separate into small particles and more air. Thus, anything we do with this flour will be fluffier.
Step 2: Make a volcano with the flour, a mountain with a hole in the middle. Pour into that hole, the beaten egg, sugar, salt and butter in ointment. This expression, 'in ointment', refers to butter when it is at room temperature, soft. It is the sweet spot to work with it.
Mix without kneading to form a homogeneous dough and wrap in film paper. Let it sit for at least an hour in the fridge before you start working with it.
Step 3: After the rest time, stretch the dough with the help of a roller and make a circumference a little larger than the mold with which you will make the cake. Place the dough inside the mold and very carefully glue to the surface of the mold.
With a fork prick the dough so that it does not rise in the oven and put it in the preheated oven at 180 degrees for about 10 minutes or until the surface of the dough is well browned, remove from the oven and reserve.
Step 4: To prepare the lime cream, bring to heat a saucepan with the condensed milk and lime zest, let it cook for about 10 minutes and remove from the heat.
Separate the yolks from the whites. Add the yolks in a bowl and stir with the rods and add two tablespoons of condensed milk. Stir well and pour the preparation back into the casserole and cook until it has a thicker texture, remove from heat and wait for it to cool a little before adding the cheese spread.
Step 5: Pour the cream cheese and lime into the cake base and put it in the fridge for 3 hours to cool and take consistency.
Ingredients:
For lemon filling:
For lime filling:
Preparation mode:
Step 1: In a bowl, mix the almond flour and the icing sugar... previously sieved (sieving means passing through a sieve or strainer of fine weft so that they are more airy and lighter). Stir a little and incorporate half of the egg whites. Continue stirring until you form a kind of paste.
Step 2: Mix the sugar in a saucepan with the water to prepare the syrup. To make it perfect, it is best to use a kitchen thermometer (which is used a lot, for example to prepare caramel). On the other hand, mount in a bowl the rest of the whites to the point of snow.
Step 3: When the syrup reaches 118°, incorporate it little by little on the mounted whites while still beating. Beat gently for a few more minutes.
Step 4: Add the meringue to the almond flour paste and mix until everything is well integrated. If you are going to prepare lime and lemon macarons (with different colors) divide the mixture in two: on the one hand add the dye in green paste and on the other a few drops of yellow. Mix so that the color is uniform in the dough.
Step 5: Pour each mixture into a pastry bag and on the baking tray with a paper form the circles (about 3 cm in diameter). Let stand for about 2 or 3 hours until a crust forms (that is the key so that they do not expand in baking...). Step 6Preheat the oven to 140° and bake for about 15 minutes.
Step 7: Now let's go with the fillers. For the lemon filling, put the gelatin in a bowl and hydrate it with water and ice. Drain it and mix the eggs, sugar and lemon juice in a saucepan and stir until it begins to boil. Remove the saucepan from the heat, drain the gelatin and add it. Wait a few minutes so that the mixture is not so hot and then pour the butter (which should be in ointment, that is, soft). You should beat until the mixture is smooth, and then let it cool in the fridge for a couple of hours.
Paso 8: For the lime filling melt the chocolate in a water bath or microwave, taking great care that it does not burn. Boil the cream with butter and honey in a saucepan. Let it warm up a little and pour the chocolate over the mixture. Gradually incorporate the lime juice, while stirring. Store in the fridge also for a couple of hours.
TIP: Macarons are bites that require a lot of technique ... do not worry if they do not come out the first time! To make it easier for you, we recommend that you take a look at specialized pastry shops, where you can find some oven mats, with the circular guides so that the lime and lemon macarons are very round and perfect ... like those of a French pastry shop. If you do not use this mold, you will be just as rich... but surely a little more irregular... don't despair! Even the best master confectioners struggle. The egg whites dilemma: You may have heard on occasion that it's a good idea to make macarons with pasteurized whites. What happens is that in this French sweet it is best that the white has little water, so you can use pasteurized whites or use a homemade trick: shell the eggs and separate the whites from the yolks. Let the egg whites rest in the fridge for two days in a half-covered container.
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