Wednesday, June 22, 2005
Bite with Belkys: Frozen Ginger Key Lime Pie With Tropical Fruits From Johhny V Restaurant
Tonight, we're skipping the entree and going right to the dessert. So what's the key to success when making key lime pie? One chef is spilling the beans. Time to grab a bite with Belkys.
The Chef: Malka Espinel
The Restaurant: Johnny V
The Dish: Frozen ginger key lime pie with tropical fruits
2 (14 ounce) cans sweetened condensed milk
8 egg yolks
1 cup squeezed lime juice
zest of two limes
1 cup infused ginger cream
-In a bowl combine all ingredients exept ginger cream.
-Bake in a pirex mold in a water bath at 300 degrees for approximately 30 minutes.
-Let it cool and refrigerate until set.
-Pour the filling into separate mixing bowl and fold in infused cream.
-Pour filling into prepared gingerbread pie crust and freeze for at least six hours.
-Cut tropical fruits (pinneapple, mango, papaya and kiwis are recommended) into small size cubes and combine.
-Serve with mango sauce (store bought mango puree with sugar to taste), infused whipped ginger cream and fruits.
Infused Ginger Cream
2 cups heavy cream
1 one-inch piece fresh ginger
-Put heavy cream in a small pan and heat until it gets hot but do not allow it to boil.
-Remove from heat and add ginger slices and let it infuse for 20 to 30 minutes.
-Take away ginger pieces and refrigerate for about 10 minutes.
3 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. freshly milled black pepper
6 ounces unsalted butter, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
-Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
-Beat the butter and brown sugar until the mixture is light in texture and color for about 2 minutes.
-Beat the molasses and egg.
-Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough.
-Divide the dough in two and roll into two thin rectangles 1/8 inch thick.
-Refrigerate until chilled about three hours. (This can be made ahead)
-Preheat oven to 350 degrees. Place on baking sheets and bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the cookies are golden brown and crisp, 10 to 12 minutes.
-Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.
-Break cookie into pieces and process in a food processor or blender until fine crumbs.
-Combine with 8 ounces of melted butter and press into the sides and bottom of a 9-inch spring form pan.
-Refrigerate crust until ready to be filled.
FOR MORE INFORMATION:
Johnny V Restaurant
625 E. Las Olas Boulevard
Fort Lauderdale, FL 33301