Plated Dessert of Pistachio Lime Cake with Lime Ice Cream Jaime Schick / Pastry Chef & Educator / Vanilla Bean Chef

Ingredients for Pistachio Lime Cake:

• 13 g. The Perfect Purée Lime Zest
• 158 g. sugar
• 113 g. milk
• 110 g. AP flour
• 79 g. pistachio oil
• 50 g. eggs
• 40 g. pistachio flour
• 3 g. baking powder
• 2 g. salt

Method for Pistachio Lime Cake:

1. Lightly toast pistachio flour and let cool.
2. Sift flour, pistachio flour, salt, and baking powder.
3. Combine milk and pistachio oil, set aside.
4. Whip the eggs, sugar, and The Perfect Purée Lime Zest on medium-high speed until the mixture has thickened and reached ribbon stage.
5. Add a third of dry mixture and mix, add half of the milk mixture and mix, continue alternating until full incorporated.
6. Bake at 350°F.

Ingredients for Lime Curd:

• 54 g. The Perfect Purée Lime Zest
• 112 g. yolks
• 78 g. lime juice
• 62 g. butter
• 42 g. sugar

Method for Lime Curd:

1. In a small pot, combine the yolks, sugar, lime juice and The Perfect Purée Lime Zest.
2. Place on medium heat and cook while whisking continuously until the mixture comes to a full boil.
3. Remove from heat and strain over the butter.
4. Full emulsify butter into mixture.
5. Chill.

Ingredients for Pistachio Soil:

• 60 g. white chocolate, melted
• 30 g. pistachio flour
• 30 g. sugar
• 30 g. AP flour
• 30 g. butter, melted
• 20 g. milk powder (DMS)
• 15 g. pistachio, chopped
• 2 g. salt

Method for Pistachio Soil:

1. Place pistachio flour, sugar, AP flour, salt and chopped pistachios in a bowl.
2. Add the melted butter and mix with your hands until the ingredients are fully incorporated and there are no dry spots.
3. Place parchment and Bake at 325°F, until golden brown.
4. Let cool. Once cool, place in a clean bowl and break up and large pieces.
5. Toss with melted white chocolate, followed by milk powder.
6. Continue mixing until all pieces are coated in chocolate and milk powder mixture.
7. Spread on parchment to fully set before using. You may need to chill to fully set chocolate.

Ingredients for Green Apple Glass:

• 200 g. The Perfect Purée Green Apple Purée
• 27 g. powdered sugar
• 33 g. isomalt
• 7 g. glucose

Method for Green Apple Glass:

1. Place all ingredients in a blender.
2. Blend until smooth.
3. Spread on acetate and dehydrate overnight.

Ingredients for Lime Ice Cream:

• 30 g. The Perfect Purée Lime Zest
• 1050 g. milk, whole
• 300 g. cream
• 285 g. sugar
• 75 g. milk powder (DMS)
• 4 g. ice cream stabilizer

Method for Lime Ice Cream:

1. Place milk, cream and The Perfect Purée Lime Zest in a pot and heat to a scald.
2. Meanwhile, place sugar, milk powder and stabilizer in a bowl and whisk together.
3. When dairy is warm, whisk in sugar mixture and heat until sugar is dissolved.
4. Let cool completely.
5. Immersion blend before spinning in an ice cream machine according to manufacturer’s instructions.

Ingredients for Lime Caviar:

• 20 g. The Perfect Purée Lime Zest
• 62 g. water 1
• 43 g. water 2
• 14 g. gelatin, powdered
• oil, cold

Method for Lime Caviar:

1. Make sure oil is cold, keep cold until ready to use.
2. Mix The Perfect Purée Lime Zest and water 1 together.
3. Bloom gelatin in water 2 by sprinkling gelatin over water and mixing together. Let bloom for 2-3 minutes.
4. Once bloomed, melt gelatin (either in a small pot or in the microwave). Be sure it reaches 110°F.
5. Mix with The Perfect Purée Lime Zest/water mixture and transfer to a sauce bottle.
6. Before forming caviar, be sure the lime mixture is warm-room temp NOT hot.
7. Remove cold old and start dropping the lime mixture into the oil forming small spheres.
8. Strain spheres from oil and rinse in cold water.
9. Keep cold before using.