The reasoning behind the ingredients used were simple. No one seems to know for sure where or when it was created but the origin can be traced back to the 1800s. TIP If you don’t have a blowtorch, then pop the pie into an oven that has been preheated to 200☌ (fan 180☌/400☏/gas 6) for 8–10 minutes.The history of the key lime pie is a heavily debated topic in Key West, Florida. When the pie is ready, serve it decorated with a little lime zest, if you fancy it. The meringue has already been cooked, so simply use a blowtorch to quickly colour the kisses to a light golden brown. Repeat with the rest of the meringue until it is all used up, making sure there are no gaps between the kisses. When the meringue kiss is the size I want it to be, I stop squeezing and lift off the nozzle. To pipe kisses all over the pie, I usually hold the nozzle about 5mm from the surface of the filling and then squeeze the piping bag. Half-fill the piping bag with the mixture – filling halfway ensures that the mixture does not squidge out of the top when you are piping. Some say to hold the bowl over your head – if none comes out then it is ready! To check that it is ready, take some of the meringue on the end of the whisk, then turn the whisk meringue-covered end up – the meringue should be super stiff and not floppy. ![]() It will take about 10–15 minutes to do this stage by hand, or once the mixture has reached 50☌ (121☏) you can pop it into the bowl of a stand mixer with a whisk attachment, and whisk at high speed until it is body temperature and stiff peaks have formed – this will take about 6–8 minutes. Once it has reached this temperature, remove the meringue from the heat and keep whisking until the mixture has cooled down and has become very thick, glossy and almost marshmallow-like in texture. Put the bowl over the now simmering water and keep whisking all the time until the temperature reaches 70☌ (160☏) on your sugar thermometer. Meanwhile, put the egg whites and sugar in a heatproof bowl and whisk them up until they become light and frothy. Bring the water to the boil over a high heat, and as soon as it is boiling, reduce to a simmer. When the pie has completely cooled down, make the Swiss meringue.įill a medium pan with 5cm of water and place it on the hob. When the pie is baked, remove it from the oven and leave it to cool down completely in the tin. Place the pie in the oven and bake for 10–15 minutes, until the filling is just set but has not changed in colour. Taste the mixture – I like to add lime zest to give the flavour a bit more of a kick, but see whether you think it needs it or not. Put the crust-lined tin onto a baking sheet (this makes it easier to move the tin around) and pour in the filling. Then add the lime juice and whisk again for a couple of minutes. Whisk the mixture again until everything is nicely combined. Put the egg yolks into a bowl and whisk them a little, then add the condensed milk. When the crust is baked, remove it from the oven and set aside to cool. ![]() Place the biscuit crust in the oven and bake for 10 minutes. Pop the lined tin into the fridge to firm up for at least 10 minutes. Press down really, really hard so that the mixture is compact and does not crumble too much when you come to cut the pie into slices. Tip the mixture into the tart tin and press down to make an even crust on the bottom and up the sides of the tin. Put the crushed biscuit mixture into a bowl and stir in the melted butter and egg white until evenly combined. You can also do this by hand – simply put the biscuits and sugar in a plastic bag and bash with the end of a rolling pin. Put the biscuits and sugar into a food processor and blitz to fine crumbs. ![]() To make the biscuit crust, melt the butter in a small pan or in the microwave and leave to cool a little.
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