Today it's the 1st of June and it's time for a new theme and I hope you'll like to participate. The theme for June is SUMMER FRUITS. Link up your contribution of something summary and fruity:-) and beginning of July I'll feature my top three recipes and blogs. If you need more information about the rules for My Sweet Party, please check it out here.
My Sweet Party Rules
1. Become a follower of "Me And My Sweets".
2. Add "My Sweet Party" logo to your post with a link back to your host blog "Me And My Sweets". Add the "My Sweet Party" link for that particular month so other bloggers can find recipes, receive more visits/comments and discover new inspiring blogs.
3.Place "My Sweet Party" button on the sidebar of your blog.
4. Post a link of your months contribution to "My Sweet Party"
5. Visit other participants for delicious inspiration - make sure you have some treats while browsing as I'm sure you'll be craving sweets after a short while:-)
Here's "My Sweet Party" button for you to grab. And the link to your host http://www.meandmysweets.blogspot.co.uk/
Don't be scared off by the list of ingredients or the fact that it needs time to set in the fridge. It is fairly easy to make, and it's worth the wait:-)
Key Lime Pie
16 digestive cookies (original)
113 grams regular unsalted butter
Lime mousse:4 large egg yolks
375 grams condensed milk (1 can)
2 tbsp of lime zest (taken from 4-5 nice and green limes – keep some zest in the fridge for the food styling in the end)
½ cup lime juice (squeezed from fresh limes and top up with lime juice bought in a bottle)
2 tsp of vanilla sugar
Crush the digestives until they’re almost in powder form. Melt the butter and mix it well with the digestives. Lightly butter a round pan. Press the butter & digestives mix onto your pan forming a flat base. Bake in the oven at 180° for 10-12 min. (until light brown).
The lime mousse:Beat the egg yolks until they’re fluffy (not too fluffy –so still quite firm) and light yellow. Add all the condensed milk. Add half the lime juice and the 2 table spoons of lime zest and beat at a low speed. Add the rest of the lime juice and beat until well mixed. Pour the mousse on your –already baked now– crust. Bake all of it in the oven at 180° for 12 min.
Finally:After you’ve taken your pie out of the oven; leave it on the kitchen table for about 1 hour until it cools down and then put it in the fridge for at least another hour (it needs to be a bit chilled so the whipped cream won’t start melting as soon as you put it on top).
Add the vanilla sugar to the cream and then whip until it’s quite thick and dense. Add the whipped cream on the pie and cover it completely until it’s thick and flat. Sprinkle some of your remaining lime zest on the pie to style it up!
I linked up to Foodie Friday and Sweets For Saturday