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Deconstructed Key Lime Pie (Beth’s Original Recipe)
Molecular Cuisine with Reverse Spherification
Graham Cracker Crust:
2 cups Graham crackers
¼ cup Brown sugar
4 TBS melted butter
Pulse graham cracker and brown sugar in food processor until fine crumbles from. Slowly add melted butter and process until incorporated. Place half the crumple in a 350 F degree oven and agitate the crumple from time to time being careful not to burn. When medium toasted, remove from oven and set aside. Place the remainder of the crumble into the center of a cookie sheet and press firmly to create a solid layer. When medium toasted remove from oven and set aside. When cool, cut out forms from the layered crust in desired shapes.
For the Key Lime Sphere Filling:
1 14 oz can of sweetened condensed milk
1/4 cup of freshly squeezed key lime juice
4 egg yokes
1 tsp Xanthan Gum (thickener)
In a blender or food processor, add the sweetened condensed milk, the key lime juice, and the yokes and process until smooth. With the blender running, slowly add the Xanthan Gum and incorporate well. Set aside.
For the Key Lime Caviar:
150 ml fresh squeezed key lime juice
1 gram calcium lactate gluconate (adds calcium)
1 pinch of xanthan gum (thickener)
For the Whipped Cream:
1 pint of heavy cream
¼ cup of powdered sugar
In a bowl, gently mix the cream and sugar until incorporated. Fill the ISI Creamer, charge, shake three times and store in the fridge.
For the Sphere and Caviar Making Bath:
500 ml distilled water, room temperature
5 gram Sphere Magic (found at www. modernistpantry.com)
Combine well in a blender, place in a round bowl and set aside until fluid becomes clear. Fill two other round bowls with distilled water.
In one fluid motion, drop by medium spoonful, the Key Lime Sphere Filling into the Sphere Magic bath. Gently swirl the liquid around the sphere being careful not to touch the sphere. After 2 minutes, gently lift the sphere with a slotted spoon and place it in the first water bath and again, swil the water around it. Remove the sphere from the water and place on a linen towel to remove excess water. Place on a clean plate. Repeat as necessary.
For the caviar, repeat the above procedure, but use an eye dropper or a pipette to form the tiny spheres.
Plate as desired.