Recipe: dessert tostada with lime curd
In a small bowl, beat together the whole egg and egg yolks.
In a small bowl, beat whipping cream to soft peaks. In another bowl, stir Lime Curd until smooth; fold into whipped cream. Use, or cover and chill overnight.
In a small, heavy non-reactive saucepan, combine the lime sugar, juice and zest. Cook over low heat, stirring until the mixture thickens enough to coat the back of a spoon, about 20 minutes. Strain the curd into a clean, dry heat-proof jar, cover with wax paper and cool.
In another bowl, stir Lime Curd until smooth; fold into whipped cream. Place tortillas on dessert plates; spoon about one-third cup of the Lime Curd into each. Remove green skin (zest) from 2 of the limes. In a small, heavy non-reactive saucepan, combine the lime sugar, juice and zest. Strain the curd into a clean, dry heat-proof jar, cover with wax paper and cool.
Halve and squeeze enough of the limes to produce 1/2 cup lime juice.
Dessert Tostada with Lime Curd
Tortilla Shells
6 flour tortilla shells (see Food Preparation section).
3/4 cup whipping cream.
1 cup Lime Curd.
3 tablespoons semisweet chocolate curls.
Fresh strawberries.
Remove green skin (zest) from 2 of the limes. Place the zest in a small saucepan. Add enough boiling water to cover and blanch over high heat for 1 minutes.
Place tortillas on dessert plates; spoon about one-third cup of the Lime Curd into each. Sprinkle with chocolate and garnish with strawberries. To eat, break off chunks of the tortilla to scoop through filling.
Lime Curd.
4 to 5 large Mexican limes.
1 egg.
3 egg yolks.
1 cup granulated sugar.
4 tablespoons unsalted butter, cut into pieces.
