LEMON BISTRO CHEESECAKE
For the base:
1 packet of Nice biscuits and 125g of melted butter. Crush the biscuits or process in a food processor until biscuits form a powder. Add the melted butter to this and mix well. Line a spring form dish with the mixture pressing it into the edges and then place in the refrigerator while you make the filling.
For the filling you will need:
one large tin of condensed milk, 1/2 a cup of lemon juice plus grated rind, 3 eggs and 500g of philadelphia cream cheese.
Beat the egg yolks with cream cheese, condensed milk and lemon juice until well combined. Whisk or beat the eggs whites until light and fluffy then fold into this mixture. Then place the mixture into the biscuit base and spread evenly. Bake in a slow oven for 20-30 minutes.
Once cooled garnish with finger limes. This is my mother's recipe and you will find the clean flavours of the finger lime work very well with the lemon flavours. I find our WG variety works particularly well.
For any mixed or green salad we sprinkle finger lime on the salad after you have drizzled your preferred salad dressing. The burst of flavour lifts any salad and improves it.
A classic dish which is easy to prepare and will excite anyone who enjoys fresh oysters.
Finely chop some shallots. Remove the pulp from some finger limes. Place a small amount of each on top of the oysters. Mix verjuice or white wine vinegar with an equal amount of olive oil and place on the oysters as a dressing. Add some salt and pepper to tase.
We find some of the stronger flavoured finger lime varieties e.g. pink ice work better with Sydney Rock oysters. The milder flavoured ones e.g. R13 or Byron Sunrise are better with Pacific oysters.
Finger lime will add a highlight to any seafood.
One of our favourites is cooked salmon, rice and snow peas. Just pour some ponzu sauce over the salmon after cooking and garnish with some finger lime pearls. Then a little wasabi paste on the side makes a great flavour match.
Blood Lime Tart
Make a quantity of short crust sweet pastry and line a 25cm tart mould or if you prefer a tray of individual small tarts. Place in the freezer for 15minutes. Then blind bake the pastry shell at 180C until just cooked. You will need to apply an egg wash whilst the shell is still hot to seal the pastry for this moist filling.
For the Filling:
170g caster sugar
4 large eggs
150ml Tahitian lime juice (you can include some blood lime juice)
enough blood limes thinly sliced to decorate top of tart
Whisk the sugar and eggs in a bowl until well mixed. Slowly stir in the cream, some zest from the blood limes and the juice. Place the tart shell back into the oven and pour in the filling. Bake at 180C for about 30-35 minutes until the filling is just set but still a little wobbly. For small tarts it will take about half this time depending on size. About 5 minutes before removing from the oven, decorate the top of the tart with the thinly sliced blood limes and finish baking. Let the tart cool for an hour before slicing to allow the filling get a firm consistency.
Lemon and Mascapone Parfait recipe courtesy of Matt Stone.
8 egg yolks (approximately 150g)
250g caster sugar
150ml lemon juice
Zest of ½ lemon
150ml thickened cream, whipped
12 Sunrise Limes, frozen
For the Mascapone:
1litre pure cream
2 tablespoons of water
1 teaspoon of citric acid
Method for Mascapone:
1. Pour cream into a Solid steam tray. Combine water and citric acid in a bowl and stir to dissolve.
2. Whisk solution into cream and place in a Steam Oven and Steam at 85°C for 30 minutes.
3. Remove from Oven and cover with a tea towel and refrigerate overnight.
4. Pour curds into a muslin lined sieve set over a clean bowl and strain in the refrigerator until mixture separates, approximately 2 hours.
5. Once mascarpone has separated, discard whey
1. Combine egg yolks, sugar, juice and zest in an induction proof bowl or saucepan. Whisk on
induction setting 6-7 for 10-15 minutes until the mixture is thick and has quadrupled in size.
2. Remove from heat and whisk until cool.
3. Line a loaf tin or terrine mould with cling wrap approximately 25 x 10cm in diameter.
4. Lightly stir mascarpone to remove any lumps before folding through the custard. Add the
whipped cream and fold through gently.
5. Pour into a lined tin and smooth the top. Place a piece of cling wrap flush against the
top and freeze overnight.
1. Fill a kitchen sink with a little warm water and place the tin in the water to loosen the
parfait from the sides.
2. Turn onto a serving plate and serve whole or cut into thick slices.
3. Top generously with finely grated frozen Sunrise Limes and sprinkle with lemon myrtle.