By Michelle Arcilla Hall
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Key Lime Curd
Ingredients: • 9 ½ oz. Key lime juice • 9 ½ oz. Sugar • 15 Egg yolks • 12 ½ oz. Butter, cold Directions: 1. Heat sugar and key lime juice in a 3-quart pot on a low heat 2. Temper in the egg yolks 3. Stir constantly, so that the bottom of the pot does not scorch the eggs 4. When the ingredients begin to come to a soft boil, take off heat and strain into a bowl 5. While still warm—but not hot—use a hand blender to dissolve 1-inch cubes of the cold butter, a few pieces at a time 6. Strain and add in a light tint of green food coloring 7. Put key lime curd into piping bags and hard-freeze into silicone domes White Chocolate Magic Shell Ingredients: • 1 lb. 9 oz. White chocolate • 10 ¾ oz. Cocoa butter • 2 oz. Oil • Oil-based, green food coloring Directions: 1. Combine and melt white chocolate, cocoa butter and oil over double boiler 2. Swirl oil-based green food coloring into white magic shell 3. Dip frozen solid key lime domes on a stick and place the stick on Styrofoam to dry Graham Cracker Crunch Ingredients: • 12 ½ ox. White chocolate • 12 ½ oz. Feuilletine • 2 ½ oz. Fine graham cracker crumbs • ¼ tsp Maldon salt Directions: 1. Melt white chocolate over double boiler 2. Add feuilletine and graham crackers; mix well 3. Spread onto silpats and make little clusters 4. Sprinkle with maldon salt Marshmallow Fluff Ingredients: • 2 ½ oz. Water • 5 ¼ oz. Sugar • 1 cup Corn Syrup • 3 Egg whites • ½ tsp Cream of tartar Directions: 1. Bring water, sugar and corn syrup to 240°F 2. Drizzle ingredients into foamed egg whites and cream of tartar 3. Whip to a meringue and place in piping bags *Use Marshmallow Fluff within 4 hours |
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