Tangy Lime Sponge And Parfait
This is a moist, tangy, fragrant, cake-type pudding. For special occasions, 1 decorate the parfait with glazed lime rind and serve the pudding with poached lime segments.
INGREDIENTS:
2 SMALL LIMES
3 EGGS
150 G/5 OZ CASTER SUGAR
SEEDS FROM 10 CARDAMOM PODS, LIGHTLY TOASTED AND
FINELY CRUSHED
55 G/2 OZ UNSALTED BUTTER,
MELTED AND COOLED
125 G/4 1/2 OZ PLAIN FLOUR
1 TSP, BAKING POWDER
LIME PARFAIT:
2 EGG WHITES, SIZE 2
115 G/4 OZ CASTER SUGAR
41/2 TBSP LIME JUICE
175 MIA FL OZ DOUBLE OR WHIPPING CREAM, LIGHTLY WHIPPED
DIRECTIONS:
To make the parfait, in a bowl, whisk the egg whites until soft peaks forth. In a small saucepan, gently heat the sugar in the lime juice until dissolved. Increase the heat, bring to the boil and boil for 3 minutes. Slowly pour the mixture into the egg whites, whisking constantly. Using a large metal spoon, gently fold in the cream. Transfer to a shallow metal container and freeze for 3 hours. Transfer to the refrigerator about 20 minutes before serving.
Set the oven to just below 180°C/350°F/Gas 4. Well-butter a 15 cm/6 inch souffle dish.
Peel the. limes. Chop the pith and skin and sunnier, just covered by water, in a small covered saucepan for about 35 minutes until tender. Increase the heat towards the end of the cooking time to evaporate off excess water.
Meanwhile, in a bowl placed over a saucepan of hot water, whisk the eggs and sugar together until very thick.
In a blender or fbod processor, pur& the lime flesh with the cardamom seeds, then mix in the peel and pith and the butter. Slowly pour into the egg mixture, folding in gently with a large metal spoon. Sift the flour and baking powder over the top, then fold in lightly, using the metal spoon.
As soon as the ingredients are just evenly mixed, turn into the dish and bake flir about 35-40 minutes, until a skewer inserted in the centre comes out clean.
Turn onto a wire rack to cool. Serve with scoops of parfait.
