Lime pots recipe
Lime Pots recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|50 g||unsalted butter|
|2||zests of 2 limes, grated|
|100 ml||lime juice|
|50 g||plain flour|
|125 ml||whipping cream|
|1 tbsp||coconut, toasted|
Preheat oven to 180°C. Grease 4 large ramekins or oven-proof bowls.
Mix together butter, sugar and lime zest in a food processor or blender.
Pour in the lime juice and whiz for 30 seconds; add egg yolks and whiz for another 30 seconds. Add flour, whiz for another 30 seconds and then add the milk and whiz again. The batter should have a smooth consistency. Add the egg whites with an electric whisk and fold them into the batter.
Pour the mixture into the oven-proof dishes and put the dishes into a roasting tin. Pour hot water into the roasting tin so that it comes halfway up the sides of the dishes, and bake the lime pots for 20-25 minutes until lightly browned.
Remove from the oven and then from the roasting tin and allow to cool completely.
Lightly whip the cream, spoon it on top of the pots and sprinkle with the coconut.
ca. 15 min
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