Sunday, August 06, 2006

Frozen Key Lime Cups

I love Ina Garten's books. Everything is very clear, precise, with great photos and presentations. Her show on FoodTV doesn't get as much play as some of the other less-qualified unmentionable ones who seem to be hogging up the whole channel. And I don't mean Sandra Lee---anyone who comes up with new cocktails in every show deserves a hearty SALUD! from La Vida Dulce. In an effort to find a Key Lime dessert that didn't require baking and heating up this house, I knew I could count on Ina for this simply fabulous, quick, light, and delicious take on the famous Florida pie. We went for a no-bake crust, a cooked egg yolk base, and calorie-wise individual portions, leaving out the whipped cream topping, which make this dessert just the right finish to a Big Salad dinner. Lauren loves it!

FROZEN KEY LIME CUPS - adapted from the Barefoot Contessa
16-18 galletas Marias crackers
6 extra-large egg yolks
1/4 cup sugar
1 can sweetened condensed milk, 14 oz. can
2 tablespoons finely grated lime zest, divided
3/4 cup fresh lime juice, divided, about 4-5 limes
cupcake papers
cupcake tins
whipped cream, optional

Line two cupcake tins with 16-18 cupcake papers. Press a Marias cookie into the bottom of each. Don't worry if it cracks, it will be fine. Set aside.

Combine the egg yolks with 1/2 cup lime juice in a small saucepan. Set over a larger saucepan with simmering water. Constantly whisk over medium heat until it comes up to 140 degrees F and becomes thicker, not curdled. Take off heat and set aside.

Place the egg mixture into the bowl of an electric mixer fitted with the whisk attachment and mix on medium speed. Gradually add the sugar, then add the remaining lime juice, 1 tablespoon of lime zest, and pour in the sweetened condensed milk. Mix on high speed for 5 minutes until thickened and slightly fluffy.

Spoon mixture into the prepared cups, almost to the top, and distribute the mixture evenly. Garnish each with a bit of the remaining lime zest. Cover each pan completely with plastic wrap and freeze 4-5 hours or overnight. Serve topped with whipped cream if desired. Makes 16-18 cups.

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