Raspberry Compote:
2 cups fresh or frozen raspberries
½ cup sugar
¼ cup cold water
1 ½ tsp corn starch
Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.
Crust:
1 ½ cups graham crumbs
3 tbsp sugar
½ cup ground almonds
1/3 cup melted butter
Mix all ingredients together and press into the bottom and sides of a 10 inch pie plate or, if you prefer, the bottom of a 9 inch springform pan. Bake at 350 degrees F for 10 minutes. Remove from oven and allow to fully cool before adding the filing.
Filling:
Soften 1 ½ envelopes gelatin powder in 1/3 cup milk and set aside.
In a double boiler, combine
3 egg yolks
½ cup sugar
Pinch salt
Juice of 3 small limes
Zest of 3 small limes, very finely minced
Cook, stirring constantly, until the mixture reaches 170 degrees F on a candy thermometer. Remove from heat and stir in the softened gelatin mixture. Set aside to cool to lukewarm or near room temperature.
In a small saucepan combine
1 cup sugar
¼ cup water
Bring to a boil without stirring and continue to cook until the mixture reaches 240 degrees F on a candy thermometer.
In an electric stand mixer, beat together to soft peaks:
3 egg whites
¼ tsp cream of tartar
1 tsp vanilla extract
Slowly pour the hot syrup in a thin stream down the side of the mixer bowl, being careful not to pour it directly onto the beaters or whisk attachment. Continue beating until the mixture cools to room temperature. You can use an ice bath for the bowl to speed up this process.
When cool slowly begin adding to the bowl:
8 ounces cream cheese (at room temperature and cut in small pieces)
Beat well after each addition until smooth. Fold the lime custard and gelatin mixture into the meringue and cream cheese mixture until well combined.
Finally, whip to soft peaks,
1 cup whipping cream
Fold into the filling and pour over the pie crust. Chill for 3 hours or overnight. Cut and serve with the raspberry compote on top.
2 cups fresh or frozen raspberries
½ cup sugar
¼ cup cold water
1 ½ tsp corn starch
Bring the raspberries and sugar to a gentle boil. Dissolve the cornstarch in the water and add to the boiling raspberries stirring constantly until thickened. Simmer for an additional minute, remove from heat and allow the compote to cool to room temperature.
Crust:
1 ½ cups graham crumbs
3 tbsp sugar
½ cup ground almonds
1/3 cup melted butter
Mix all ingredients together and press into the bottom and sides of a 10 inch pie plate or, if you prefer, the bottom of a 9 inch springform pan. Bake at 350 degrees F for 10 minutes. Remove from oven and allow to fully cool before adding the filing.
Filling:
Soften 1 ½ envelopes gelatin powder in 1/3 cup milk and set aside.
In a double boiler, combine
3 egg yolks
½ cup sugar
Pinch salt
Juice of 3 small limes
Zest of 3 small limes, very finely minced
Cook, stirring constantly, until the mixture reaches 170 degrees F on a candy thermometer. Remove from heat and stir in the softened gelatin mixture. Set aside to cool to lukewarm or near room temperature.
In a small saucepan combine
1 cup sugar
¼ cup water
Bring to a boil without stirring and continue to cook until the mixture reaches 240 degrees F on a candy thermometer.
In an electric stand mixer, beat together to soft peaks:
3 egg whites
¼ tsp cream of tartar
1 tsp vanilla extract
Slowly pour the hot syrup in a thin stream down the side of the mixer bowl, being careful not to pour it directly onto the beaters or whisk attachment. Continue beating until the mixture cools to room temperature. You can use an ice bath for the bowl to speed up this process.
When cool slowly begin adding to the bowl:
8 ounces cream cheese (at room temperature and cut in small pieces)
Beat well after each addition until smooth. Fold the lime custard and gelatin mixture into the meringue and cream cheese mixture until well combined.
Finally, whip to soft peaks,
1 cup whipping cream
Fold into the filling and pour over the pie crust. Chill for 3 hours or overnight. Cut and serve with the raspberry compote on top.
Nice entry for the joust. Welcome to the forum!
ReplyDeleteThe description alone made my mouth water but then to see the photo, wow!
ReplyDeleteYou really should edit your forum post and insert the photo. If you have trouble figuring out how to insert the photo, there is directions under Ask The Techie.
Good luck with the joust!
It looks great! Just so you know though, there are prizes for the 1st, 2nd and 3rd place winners! Best of luck!
ReplyDeleteMmm. Lime cheesecake sounds great. Good luck in the joust. (This is my first month participating as well.)
ReplyDeleteyum recipe!! one of the best I tried it's just as good as my fav. one peach raspberry strudel you won't believe I got it from a free desserts site http://recipebuddys.com
ReplyDelete1/2 cup whole almonds, toasted 3/4 cup oatmeal 1/2 cup light brown sugar, packed1/4 cup granulated sugar 2 teaspoons cinnamon 3 medium peaches, peeled and cut into 1/4-inch dice 1/2 pint fresh raspberries 1/2 teaspoon vanilla extract6 sheets phyllo dough 6 tablespoons melted butterPreheat oven to 375 degrees F.Chop the almonds in a food processor. Add the oatmeal and process until the texture resembles coarse cornmeal. Add sugars and 1 teaspoon of the cinnamon. Process just combine the ingredients. Set aside.Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.Place one sheet of phyllo on a clean counter. Brush lightly with melted butter to cover the entire sheet. Top with a second sheet of phyllo and brush with melted butter. Sprinkle about one-fifth of the pecan mixture generously over the top. Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used. Sprinkle the remaining pecan mixture over the top of the filo dough. Spread the fruit mixture in a log down one of the long sides of the filo sheets, leaving a 1-inch border on each end. Starting with the long end, roll the filo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.Cut a piece of baking parchment big enough to fit the strudel. Place the strudel seam side down on a baking pan lined with the parchment. Brush the tops and sides of strudel with remaining melted butter.Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked. Bake in a preheated 375 degree F oven for 25 to 30 minutes.Serve warm or cool with dusted with confectioners' sugar and topped with ice cream or whipped cream.Serves 6.