January 3, 2012

Individual Meringues with Lime Cream and Blueberries

Usually at Christmas I have free reign of what I cook, and I usually try to make something a little different, that my family might not have tried before. One year I baked a pumpkin pie, which for a lot of people out there is a regular addition to the Christmas or Thanksgiving feast, but for my family was the first time they'd tried pumpkin in a dessert form. Last year I cooked my first turkey which was a challenge for me, and also the first time my family had had a proper turkey (and not just the breast) served up at the dinner table. This year, though, my sister asked me to make a caramel cheesecake and some mini meringues with cream. I was more than happy to make both - I'd never actually made either before - but still didn't think either was that different, especially the meringues. So when I found this recipe for meringues with lime cream I jumped at the chance to make my meringues that little bit different and a little more special for Christmas. The addition of the lime curd to the cream made for a decadent treat, that was not only popular at our Christmas, but that would make a fantastic dessert for over the summer months.

Ingredients:
Individual meringue cups - I used premade ones
4 large egg yolks
1/2 cup caster sugar
6 tbsp lime juice
60g unsalted butter, cut into small squares
1 tsp grated lime zest
1 cup heavy cream
1. Set a sieve over a bowl and set aside. In a medium sized saucepan, whisk together the egg yolks and sugar until blended. Stir in the lime juice and butter, and cook over medium heat, whisking consistantly, until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it. 
2. Remove the pan from the heat and immediately strain the custard through the sieve, pressing it through with a rubber spatula. 
3. Stir in the lime zest. Set the mixture aside while you whip the cream. Or, if you're not ready to serve the meringues, refrigerate the mixture, covered, until ready to use.
4. Shortly before serving, in the bowl of an electric mixer, beat the heavy cream until medium-firm peaks form. Place the bowl of whipped cream in the refrigerator. 
5. If the lime mixture has not been refrigerated, set the bowl containing the lime mixture in a large bowl filled about one third of the way with ice water. Stir the mixture frequently until it is slightly cooler than room temperature, about 10 minutes.
6. Fold a large spoonful of the whipped cream into the lime base to lighten it. Gently fold in the remaining cream.
7. Spoon the lime cream into the meringue cups, dividing it evenly. Top each meringue with berries of your choice (I used blueberries).
Recipe Source:
Cookstr's recipe for
Individual Meringue Cups with Lime Cream and Fresh Berries

Individual Meringue Cups with Lime Cream and Blueberries


Ingredients:

Individual meringue cups - I used premade ones
4 large egg yolks
1/2 cup caster sugar
6 tbsp lime juice
60g unsalted butter, cut into small squares
1 tsp grated lime zest
1 cup heavy cream


Method:
1. Set a sieve over a bowl and set aside. In a medium sized saucepan, whisk together the egg yolks and sugar until blended. Stir in the lime juice and butter, and cook over medium heat, whisking consistantly, until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it. 

2. Remove the pan from the heat and immediately strain the custard through the sieve, pressing it through with a rubber spatula. 
3. Stir in the lime zest. Set the mixture aside while you whip the cream. Or, if you're not ready to serve the meringues, refrigerate the mixture, covered, until ready to use.


4. Shortly before serving, in the bowl of an electric mixer, beat the heavy cream until medium-firm peaks form. Place the bowl of whipped cream in the refrigerator. 
5. If the lime mixture has not been refrigerated, set the bowl containing the lime mixture in a large bowl filled about one third of the way with ice water. Stir the mixture frequently until it is slightly cooler than room temperature, about 10 minutes.
6. Fold a large spoonful of the whipped cream into the lime base to lighten it. Gently fold in the remaining cream.
7. Spoon the lime cream into the meringue cups, dividing it evenly. Top each meringue with berries of your choice (I used blueberries).





14 comments:

  1. Not only did they look divine,they tasted delicious. Nice light sweet after a big Christmas dinner. Well done!!

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  2. Thanks :) They were definitely a good option after that big meal.

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  3. Ooh yum these did look delish, a great/clever twist on a classic dessert...although you'll have to make them again as I didn't actually get to taste them :-( Keep up the great work!

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  4. Thanks Dre! I got to taste one and they were very yummy (if I do say so myself lol!) The lime part was actually like a curd. So good!

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  5. I'm getting hungry just looking at these. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your meringues up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

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  6. Meringues and pavlovas are a favourite in this house too! I love the addition of lime curd in this! :)

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  7. Lisa - Thanks so much, that sounds great! This is the first I've heard of anything like that.

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  8. Lorraine - They make for a lovely and light dessert don't they?! The lime curd was definitely a great addition.

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  9. Hi!
    This looks delicious! Come join my linky party, A Themed Baker's Sunday. The theme this week is Citrus! I would love for you to bring this recipe and/or any other citrus-y recipe along! See you there! :D
    Cupcake Apothecary

    http://cupcakeapothecary.blogspot.com/

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  10. These look great! Light and refreshing. Great job!

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  11. These look really fun. I've never made meringue, but now I'm inspired!

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  12. blkenigma888 - thanks for the invitation! I've only just been introduced to link parties (I'm such a noob lol) and I think they're a great idea.

    spoonfeast - Thanks so much

    2cooksinthekitchen - you should give it a go, they make for a very lovely, light dessert (they're very popular here in Australia)

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  13. Congrats! You were featured in this week's Themed Baker's Sunday! Come on over and grab a I was Featured Button and link up another recipe for this next weeks linky party; the theme is Caramel! See you there!
    Cupcake Apothecary
    http://cupcakeapothecary.blogspot.com

    ReplyDelete
  14. Thanks so much :) I'll definitely do that!

    ReplyDelete

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