Saturday, March 29, 2008
So how Ironic is it that the monthly challenge is right around the corner, and in the process of thinking of what I want to add to it, I come across the recipe I have been wanting to try, but nothing to put it with. But this cake let it be possible, and then I see this event, How Perfect!! Gingered Lime Curd will be wonderful, as Most of the time I am grating a dozen limes and some fresh Ginger. Sounds like a grater event to me and Thought use it for TastyTools! . So I decided it needs to sit in the fridge over night, might as well get it made before work.
Now I have to admit, I read the recipe a couple times, but didn't think about how long grating that many limes could take, and the cramped hand involved. But the scent in my kitchen ..mmm I never realized just how yummy Limes smelled, it was heavenly and tropical and it helped me forget the damn 2 inches of snow that fell over night, in March mind you. But, once all grated I was ready to juice such limes. Dang it where is that stinking Juicer?? yea, I forgot the amount of time it takes to find those little things you don't use that often. But a good 10 min and I found it and set out to juice them, again...wonderful smelling Limes. I am so going to look for some lime air freshener now ha-ha.
I have all the items ready to go, and I reread it, thinking shouldn't there be cornstarch or something, I mean its curd, similar to the lemon we did for the Pie right? Well maybe this one is just different. I was thinking I would have this wonderful Bright Green filling to stand against the whiteness of the cake; and as I follow the directions and I whisk away I realize, its not so much a curd as Pastry Cream. Thats what I am making, wonderful Lime pastry cream. So it wasn't that bright green, but still it smelled wonderful and looked oh so creamy. I then realize, I am to strain it, noo I don't want to. All that wonderful zest, I want it in the cream but I know I have to incase there are any little bits of cooked egg grr. Fine, I will follow the recipe do as it says, tweak it later if I can.
The cooking takes literally no more than 10 minutes it came together so quick! I guess the hard part was just getting everything together. And of course, once I am done straining it, I can't not lick the tart cream of the spatula. So tart and quite a lovely color and woohoo green specs, some of the zest made it through the strainer !! YAY!!! Now to let it sit until I make the cake, so You only get to see the cream itself, not in use until the Challenge post, But that will be wonderful!!
What a great way to start the day, sleep in late, Get up make Lime Pastry Curd!
Ginger Lime Curd:
3 large eggs
3 large egg yolks
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup grated lime peel (from about 12 limes)
1 Tbsp grated peeled fresh ginger
pinch of salt
6 Tbsp (3/4 stick) unsalted butter, cut into pieces, room temperature
Whisk eggs, yolks, sugar, lime juice, lime peel, ginger and salt in a large metal bowl to blend.
Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water, whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight. (curd can be made up to 2 days ahead. Keep refrigerated.)
Great event Joelen, can't wait to see the next tool you come up with!!