Lemon-Lime Picnic Dessert By Pastry Chef Tracey Oshiro
Lemon-Lime Picnic Dessert
By Pastry Chef Tracey Oshiro
Here's my Lemon-Lime Picnic Dessert using the limes from a California farm.
On a hot summer day, a light citrus dessert can bring a heavy BBQ rib lunch to a sweet ending.
I love to bring desserts in a mason jar instead of a pie pan. Mason jar desserts are easy and convenient to travel in a picnic basket or backpack.
In this Lemon-Lime Picnic dessert, I am also adding one my favorite citrus grown here in California. The Caviar Lime, also known as finger limes are little pearls that burst in your mouth like caviar but it has a sweet lime flavor that opens up your palate. They make a wonderful garnish for sweet and savory dishes, from seared scallops to New York Style cheesecake.
I purchased my caviar limes from Good Land Organics, Goleta, California.
Lemon-Lime Picnic Dessert
Lemon-Lime Filling
Yields: 4 servings
Ingredients:
1/2 cup whole milk
2 tsp powdered gelatin
1 1/4 cup heavy cream
1/4 cup granulated sugar
Juice and zest from one large lemon
Juice and zest from one large lime
2 teaspoon Limoncello
Caviar Limes and Hawaiian Black Salt for garnish
Procedure:
Place milk in a pot and sprinkle gelatin on top. Let stand for 5 minutes to soften gelatin.
Place the pot over medium heat just until gelatin dissolves but milk doesn't boil.
Add cream and sugar. Stir until sugar dissolves.
Remove from heat and let sit for 5 minutes before stirring in lemon juice and extract.
Pour mixture through a strainer into a larger measuring glass cup or a container that is easy to pour the mixture in a mason jar.
Shortbread Cookies
Yields: 8 small cookies
· 1/2 cup macadamia nuts, chopped
· 1/3 cup granulated sugar
· 1 stick butter, unsalted
· 1/2 teaspoon Kosher salt
· 1 1/4 cups all - purpose flour
· 1 small spray bottle of 1 part vodka and 2 parts water. (1/2 cup vodka and 1 cup water)
Procedure:
Pulse macadamia nuts in the food processor until finely ground.
In the bowl of an electric mixer, cream together nuts, sugar, butter and salt.
Add flour to the bowl and until just incorporated
The dough should be a little dry and crumble.
Spray the dough with the vodka and water mixture (about 3 sprays) and mix til dough is able to form a ball.
Shape dough into circles that will fit in your mason jar.
Place dough on a cookie sheet and wrap in parchment paper and refrigerate for one hour or more.
Preheat the oven to 350°.
Bake for 8-10 minutes or until golden.
Remove from the oven and let cool on the cooling rack.
To assemble the dessert
Use 4 or 6oz wide mouth mason jars and whipped cream (optional)
Place one cookie in a mason jar
Pour the lemon lime filling
Garnish with Whipped Cream, Caviar limes and Hawaiian Black
Tracey Oshiro is a Pastry Chef Instructor at the Le Gourmet Culinary in Orange, Ca. She specializes in french macaron. Her passion is to learn new cooking techniques across the globe.
