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chris-texeira summer like beignets

Beignets with Strawberry Compote & Lime Sorbet

1 Serving

Chris Texeira | Food & Beverage Director

Ingredients for Beignet Batter:
• 35 g. The Perfect Purée Lime Zest, thawed
• 350 g. milk
• 4 ea. Eggs
• 75 g. oil
• 600 g. all-purpose flour
• 125 g. sugar
• 30 g. baking powder
• 7 g. salt

Method for Beignet Batter:
1. Place all dry ingredients in a bowl.
2. Slowly add wet ingredients and mix till combined.
3. Fry at 325° until golden brown toss in lime sugar

Ingredients for Lime Sugar:

Method for Lime Sugar:

  1. Mix all ingredients together and store until ready for use.

Ingredients for Mascarpone Cream:

  • 20 g. The Perfect Purée Lime Zest, thawed.
  • 400 g. mascarpone cheese
  • 40 g. powdered sugar
  • 20 g. heavy cream, unwhipped
  • 10 g. vanilla paste

Method for Mascarpone Cream:

  1. Mix all ingredients until combined.

Ingredients for Macerated Strawberries:

  • 300 g. strawberries hulled and diced
  • 25 g. sugar

Method for Macerated Strawberries:

  1. Combine all ingredients and allow to sit for at least 1 hour.

Ingredients for Lime Sorbet:

Method for Lime Sorbet:

  1. Combine all ingredients and freeze overnight.
  2. Spin in Pacojet the next day.

Ingredients for Strawberry Meringue:

  • 180 g. egg whites
  • 180 g. sugar
  • 180 g. powdered sugar
  • 100 g. freeze-dried strawberries

Method for Strawberry Meringue:

  1. Place room temp whites in the mixer and start whipping.
  2. When the foam starts forming, slowly start adding sugar.
  3. Whip until firm peaks form.
  4. Fold in powdered sugar.
  5. Spread on a tray and top with crushed strawberries.
  6. Place in a dehydrator overnight at 180°
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