2 cup shredded coconut toasted
1/4 cup brown sugar
1/2 cup butter; melted
1 filling syrup:
1 cup water
1/2 cup sugar
1/4 cup lime peel (zest) - finely cut strip; s
1/3 cup reserved lime syrup
1 pkg unflavoured gelatin
1/3 cup lime juice fresh
1/2 cup sugar; divided
2 eggs; separated
5 drops food coloring (green) - optio; nal
1 cup whipping cream
1 teaspoon vanilla
COCONUT SHELL: Mix in a bowl. Firmly press into a 9 inch (20 cm) greased pie plate. Chill to firm.
LIME FILLING: To make syrup: In a saucepan combine water and sugar. Heat to simmer. Stir in lime zest and simmer for 30 minutes. Strain, reserving syrup and lime zest.
For Filling: Heat 1/3 c (75 ml) of syrup in saucepan. Remove pan from heat and sprinkle with gelatin, let soften 1 minute. Then stir in lime juice, 1/4 cup (50 ml) sugar, 2 egg yolks, and food colouring, if desired. Place over low heat, stirring constantly until mixture is thick and frothy, about 5 minutes.
Remove from heat and cool to room temperature.
Beat egg whites and 2 Tbsp (25 ml) of the remaining sugar until stiff peaks form. Fold lime cream mixture into egg whites.
Beat whipping cream with remaining 2 Tbsp (25 ml) sugar and garnish with reserved candied lime zest.
Chill several hours before serving.
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