Cashew Crusted Key Lime Pie With A Whipped Cream Fruit Coulis Food

KEY LIME PIE WITH PASSION FRUIT COULIS AND HUCKLEBERRY COMPOTE

Steps:

• For compote:
• Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving.
• For coulis:
• Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
• For crust:
• Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.
• For filling:
• Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.
• Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream. Drizzle passion fruit coulis around and serve.

CASHEW, CHILLI & LIME-CRUSTED FISH

Steps:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

AUTHENTIC KEY LIME PIE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put melted butter in a large mixing bowl and add graham cracker crumbs, sugar, and salt; mix until combined. Transfer to a 9-inch pie plate and pat with your fingers on the bottom and up the sides to make the crust.
• Bake in the preheated oven until very lightly browned, about 10 minutes. Remove from the oven and let cool while you prepare the filling. Leave the oven on.
• Zest limes until you have 1 1/2 tablespoons for the filling plus some to sprinkle on top of the pie; set aside. Juice all limes; you should have 3/4 cup juice.
• Combine egg yolks and 1 1/2 tablespoons lime zest in a large mixing bowl with an electric mixer until thick. Add condensed milk and mix until thickened, about 3 minutes. Add lime juice and mix until combined. Pour filling into the cooled crust.
• Bake in the oven until filling has risen slightly and is mostly set but still slightly jiggly in the center, about 15 minutes.
• Remove from the oven and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let cool for at least 2 more hours.
• Mix heavy cream and sugar with an electric mixer until stiff peaks form. Spread on top of the pie and sprinkle with reserved lime zest.