Key Lime Parfait
I had never seen a key lime when I was growing up; I thought the juice was something that just came in bottles. Once I discovered the real fruit, though, I wanted to do something with it. So here’s a fresh, brightly flavored version of key lime pie, with a crisp graham cracker sablé standing in for the usual soggy crust. The sauce would also be great over sliced fresh apricots or nectarines. A scale is a must for making this dessert. And you’ll need ten 2 x 2-inch ring molds.
Verjus is available at gourmet markets and online from Amazon. Kaffir lime leaves are sold at many good grocery stores and gourmet markets.
Recipe information
Yield
serves 10
Ingredients
For the Italian Meringue
For the Parfait
For the Sauce
To Serve
Preparation
For the Italian Meringue
Step 1
Combine the egg whites with a tiny pinch of cream of tartar and 1 teaspoon of the sugar in the bowl of a standing mixer fitted with the whisk. Beat the whites at low speed while you make the sugar syrup.
Step 2
Place the remaining sugar and the water in a very small saucepan (like a butter warmer). Mix with your fingers until the sugar is like wet sand. Cook over medium-high heat until the syrup reaches 250°F.
Step 3
When the syrup comes to a boil, increase the mixer speed to medium. When the syrup is ready and the whites are just shy of soft peaks, pour the syrup in a steady stream into the whites, avoiding the whisk and the sides of the bowl. Turn the speed to high and beat the whites until the sides of the bowl feel cool. Set aside while you make the base for the parfait.
For the Parfait
Step 4
Line a baking sheet with a Silpat or parchment. Put ten 2 x 2-inch ring molds on the baking sheet and freeze while you prepare the parfait.
Step 5
Set up an ice bath in a large bowl. Bring a saucepan half full of water to a simmer.
Step 6
Put the milk, key lime juice, vanilla seeds, granulated sugar, yolks, and invert sugar in a heatproof large bowl and whisk together. Set the bowl over a pan of simmering water and cook, stirring occasionally with a heatproof rubber scraper, until the mixture reaches 181°F. Set the bowl into the ice bath, stirring often to chill down quickly.
Step 7
Whip the cream to soft peaks.
Step 8
Scale out 50 g of the Italian meringue and fold it into the key lime mixture. Fold in the whipped cream.
Step 9
Fill a pastry bag (you don’t need a tip) with the parfait mix and pipe into the prepared molds. Cover the molds with plastic wrap and freeze for at least 4 hours before serving or for up to 3 days.
For the Sauce
Step 10
Combine the verjus, simple syrup, lemongrass, ginger, and lime leaves in a saucepan. Bring to a simmer over medium heat. Simmer until thickened and reduced by half, about 25 minutes. Strain and chill for at least 1 hour before serving or for up to 3 days.
To Serve
Step 11
Unmold the parfaits. Rubbing them briskly between your palms should heat the rings enough so you can push the parfaits out easily.
Step 12
Cut the plums in half and remove the pits. Cut the plums into very thin slices and arrange on top of each parfait in concentric circles, beginning at the outside and working in, to form a rose. Set each parfait on a cookie, place on a dessert plate, and drizzle a little of the sauce around.
make it simpler
Step 13
If you’re in a rush, replace the Graham Cracker Sablé Cookies with Carr’s whole wheat biscuits.
