How-to video: Key Lime Pie and Caipirinha Sorbet by Food Network star Andy Bates

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This tangy dessert will definitely put a smile on your face...

Key Lime Pie
Andy Bates is known for his hearty British street food and he's a firm favourite on the Food Network UK.

His first TV series, Street Feasts, was a huge success and now he's backpacking across the USA searching for the best flavours in his new series American Street Feasts.

Take a look at the video below to see Andy create his version of a classic Key Lime Pie with a a dark chocolate biscuit base and an alcoholic Caipirinha Sorbet on the side. Our mouths are watering already!



We've also included the recipe below, just in case you want to refer back to it...

Key Lime Pie and Caipirinha Sorbet

Serves: 8
Preparation: 25 minutes
Cooking time: 20 minutes

For the crust:
10 dark chocolate digestive biscuits
100g granola
125g butter, melted

For the filling:
4 egg yolks
300ml condensed milk
200g full-fat cream cheese
200g ricotta
Juice and zest of 4 limes

For the sorbet
100ml water
100g caster sugar
3 limes, juiced
50ml Cachaca liquor (made from fermented sugar cane juice)

Method:

Preheat the oven to 180°C.

In a food processor, blend the biscuits and granola and melted butter and mix well. Press the mixture into the bottom of a greased, high sided springform pie tin (20-22cm x 5-7cm). Bake for 5 minutes.

You can also crush the biscuits and granola by putting them in a sealed plastic bag and sqashing with a rolling pin.

For the filling, whisk the egg yolks then gradually add the condensed milk, ricotta and cream cheese until smooth. Add the lime juice, then pour the mixture into the tin.

Bake in the oven for 20 minutes, then allow to cool. Sprinkle with lime zest then refrigerate for 4 hours.

For the sorbet, heat the water and sugar together in a saucepan until the sugar dissolves. Add the lime juice and Cachaca and mix.

Churn in an ice cream machine or pour the mixture into a large plastic bowl and freeze, mixing every 10 minutes with a wooden spoon to break up the ice crystals.

Serve the pie in thick wedges with a scoop of the sorbet.

Will you be sampling this tasty treat tonight?


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GREY GOOSE UNE JOURNÉE À LA PLAGE COCKTAIL

Copyright, 2012, Andy Bates, All Rights Reserved
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