The Scottsdale Institute

Margarita Lime Pie with Prickly Pear whipped cream and Lime and Prickly Pear Granitas

Margarita Lime Pie with Sweet Mesquite Crust

Ingredients:

Method of Preparation:
1. Place mesquite meal, sugar and flour in food processor. Pulse to blend.
2. Cut cold butter into pieces and add to running processor one at a time. Dough should form pea-sizes shapes.
3. With processor running, add ice water. Do not over mix.
4. Turn onto plastic and wrap forming a uniform ball. Refrigerate at least 15 minutes.
5. Roll out on a lightly floured board to fit a 10-inch pie pan and press to shape around edges.
6. Place parchment over crust, fill with beans and bake for 12 minutes at 425 degrees F..
7. Remove beans and paper, prick dough with fork and finish pie crust at 350 degrees F.for 10 minutes.

Filing

Method of Preparation:
1. Mix all ingredients except cornstarch in blender at high speed for 1 minute.
2. Pour mixture into a double boiler and whisk until it thickens slightly.
3. Make slurry with cornstarch and add to filling.
4. Continue to cook until moderately thick.
5. Remove from heat and pour into baked pie shell.
6. Refrigerate for 30 minutes.

Lime Granita and Prickly Pear Chipotle Granita

Ingredients:

Method of Preparation:
1. Place 5" and 3" stainless bowls and a stainless spoon in freezer.
2. Place sugar and water in small sauce pan. Heat until sugar melts. Place in refrigerator. Cool completely.
3. In blender place cold sugar water, lime juice, lime zest and ice cubes. Blend to break up cubes into pea size pieces.
4. Add food coloring to make darker, brighter green.
5. Take larger bowl from freezer. Pour in mixture. Put smaller bowl on top and weight down with ice cubes until an even 1" shell is make from granita mixture.
6. Put back in freezer.
7. Stir mixture every 30 minutes, or as ice crystals form. Replace top bowl each time to keep shape.
8. Place 3" bowl and stainless spoon in freezer
9. Place sugar and water in small sauce pan. Heat until sugar melts. Place in refrigerator. Cool completely.
10. In blender place cold sugar water, prickly pear juice, chipotle, and ice cubes. Blend to break up cubes into pea size pieces.
11. Take 5" bowl from freezer. Pour in mixture. Fold in black currents (mixture should be slushy enough to keep currents suspended throughout). Put back in freezer. 12. Stir mixture every 30 minutes, or as ice crystals form.
13. When lime granita is firm enough to hold its shape, remove top bow, and continue to freeze. When prickly pear granita is frozen, dip quickly into hot water, and slide into lime granita shell. Cover with plastic and keep in freezer until use.
14. Invert granita(s) on board. Cut in wedges (like Watermelon). Use to garnish dessert plate.

Prickly Pear Whipped Cream

Ingredients:

Method of Preparation:

1. Add prickly pear topping into cream using the hand mixer with the whipping attachments.
2. Beat until soft peaks form. Hold for use.

assembly
1. Cut into uniform wedges
2. Top with prickly pear whipped cream
3. Garnish with granita

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