Punchy Lime Curd is packed full of tart citrus flavor. Use it in desserts, spread on breakfast toast, dollop onto angel food cake, or slather it on muffins and scones.
In a non-reactive saucepan bring lime juice and 1/2 of sugar to a boil.
In a separate bowl whisk eggs for two minutes and quickly whisk in remaining sugar. Pour 1/2 of boiling lime syrup into eggs and beat well. Pour egg mixture into remaining lime syrup and whisk back to a boil. Boil for one minute while constantly whisking and mixture has the consistency of thick bubbling honey.
Remove from heat and cover with plastic food wrap.
Mix gelatin with water and set aside for five minutes.
Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve in curd, place in a microwave for a few seconds. Let cool in refrigerator.
Making this Chocolate Chambord Doughnut Bread Pudding is a great way to impress. Chocolate cake donuts and Chambord pair perfectly, and your special someone will love this indulgent and playful twist...
Shake things up on this year’s Thanksgiving dessert table with this Cranberry Orange Trifle. With its bright and tangy flavors, this dessert is a crowd-pleaser. This is a great make-ahead dessert with...
Part brownie, part pudding and part spoon cake, this vintage recipe for Upside Down Chocolate Pudding is for anyone who loves ooey gooey chocolatey desserts. Serve warm and spoon any additional sauce...
Chocolate Crème Brulee takes everything you love about the classic and infuses it with a robust chocolate flavor, leading to a darker, more intense, and undeniably chocolatey experience. Craking...
Log In Or Register To Post Comments