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Soy Lime Pots de Creme by the sleuth (cream stars by S.C.)
These rich, tart little treats are
simply a variation on key lime pie. iI
N G R E D I E N T S
1 block SilkenTofu, drained.
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 6 to 8 limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
I N S T R U C T I O N S
Place drained Tofu in a food processor
and process until smooth. Add the sweetened condensed milk. Process with a few quick
on/off pulses. Add lime juice, pulse just a few times until it is blended. Pour mixture
into a 4 cup glass measuring cup with a pouring lip. Add the grated lime peel and
stir in by hand.
Pour mixture into eight 1/2-cup pots de creme or ramekins. Put in refrigerator.
Put the lids on the pots. If you are using ramekins, cover with plastic wrap.
Refrigerate until chilled and set at least 2 to 4 hours, or overnight.
s e r v i n g
If you are using the whipping cream
garnish, prepare the cream. Use a pastry bag with a star tip and add a medium size
star of whipping cream to each pot de creme and serve.
Lime Zest Knots
As an alternative (or in addition) to whipping
cream; you can top each pots de creme with a knot of lime peel. Choose a lime
with an unblemished skin. Use a lemon zesting tool (or a small sharp paring knife)
and pare off a 2 to 3 inch strip of peel. Be careful to avoid cutting into the white
bitter pith. Tie the strip into a simple knot. Place the knot on top of the pots de
creme just prior to serving. Knots can be made ahead of time and stored refrigerated
in a tightly sealed plastic bag.
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Key Limes
The Key Lime lime (Citrus aurantifolia Swingle), also referred to as a Mexican
Lime, bears a profuse amount of small, thin-skinned, greenish-yellow limes.
This juicy lime is known for it's distinctive aroma high-acid content. The picture
below shows the size and color difference between the more common Persian lime and the Key
Lime.
For more information about Key Limes visit Keylime.com
Key Lime Pie originated in
Key West, Florida by the local residents referred to as "Conchs". The
original version was made before the days of refrigeration. There were no cattle in the
area so the only milk available was canned milk originally brought in by ship, later by
train. This is why the recipe uses canned milk and not fresh. Also, the tradtional key
lime pie would not be cooked. The acid from the lime juice would set and thicken the
egg yolks. Because of the potential of Salmonella bacteria it is best to cook the dessert
and bring the yolks up to a temperature of at least 110 degrees.
Tips & Substitutions
Limes - You can also use the more common Persian lime. You will need
fewer limes, approximately 4 to 6.
More Soy Recipes
Soy Dreams, Chocolate Pots de Creme
Soy Tofu Creme Brulee
Soy Lime Pots de Creme |
