Bingil Bay Orchard - Specialising in Tahitian Limes

Recipes

Lime and Gin Mousse

4 eggs, separated
½ cup castor sugar
1 tsp grated lime rind
2 tsp gelatine
1/3 cup limejuice
1 tbl gin
1 tbl sugar, extra
2/3 cup thickened cream

Beat egg yolks, sugar and lime rind in a small basin with electric mixer until thick. Sprinkle gelatine over combined limejuice and gin, dissolve over hot water, cool to room temp. Gradually beat gelatine mixture into egg mixture. Transfer mixture to large basin. Beat cream until soft peaks form, fold lightly into mousse mixture. Beat whites until soft peaks form, beat in extra sugar until dissolved. Fold lightly into mousse mixture in two batches. Pour into 6 individual glasses and refrigerate several hours or overnight. Serves 6.

Lime Pudding

1 cup sugar
3 tbs flour
3 tbs butter
1 tsp grated lime zest
I cup milk
2 eggs, separated
3 tbs lime juice

Combine sugar, flour and butter in a mixing bowl. Add the unbeaten egg yolks, limejuice, grated lime rind and milk. Beat egg whites until stiff. Fold into yolk mixture. Pour into buttered quart moulds or 6 custard cups. Place in pan of hot water and bake 1 hour in slow oven (325 deg) or until the pudding leaves the sides of the baking pan. (35 mins for custard cups).

The finished pudding has a cake-like top with a smooth delicious lime sauce beneath. Serve warm or cold with cream or ice cream.

Bingil Bay Lime Pie


135g digestive biscuits (Marie, Gingernut, Arrowroot) finely crushed
60g caster sugar
75g butter, softened
1 400g can sweetened condensed milk
125ml freshly squeezed lime juice (3-4 limes)
2 tsp grated lime zest
2 eggs separated
300ml double or whipped cream
Limes for decoration

1. Preheat oven to 170 degC/325 degF/ gas 3. In shallow 20-23 cm/8-9 inch pie dish mix biscuit crumbs, sugar and butter; press mixture onto bottom and up side of pie dish, making small rim.

2. In medium bowl with wire whisk or fork, stir sweetened condensed milk with limejuice, grated lime zest and egg yolks until mixture thickens. Add sufficient green food colouring to tint mixture pale green.

3. In small bowl, with electric mixer on full speed, beat egg whites until stiff peaks form. With rubber spatula or wire whisk, gently fold egg whites into lime mixture. Do not beat.

4. Pour lime filling into biscuit crust; smooth top. Bake pie for 15-20 minutes until lime filling is just firm and turning brown.

5. Cool pie in pie dish on wire rack then refrigerate for approx 3 hours.

6. Whip cream in small bowl until soft peaks form. Pipe border of whipped cream round edge of filling. Decorate with lime wedges or kites standing upright in the cream.

Enjoy!


Bingil Bay Orchard - limesonline.com.au
PO Box 332
573 Bingil Bay Road
MISSION BEACH Nth Qld 4852
Tel: 07 4068 7517 Fax: 07 4088 6092
Mob: 0428 687 517
website by justpurple new media