Hello, friends! Today we will make a delicious lime dessert. We will basically start with making the lime
curd. First of all, I will heat a saucepan with
water. We will make a bain-marie. I already have hot water prepared in advance
so now we just need to bring it to the boil. All the ingredients are ready. For the lime curd we need lime juice, sugar,
egg yolks and butter. I will pour all of these except butter into
the bowl. Whisk the mixture and place on top of the
saucepan with boiling water. Steam produced will be sufficient for the
cooking process to occur. And the curd won’t burn. We will wait until
the curd thickens and reaches about 80ºC (176ºF). Look, the curd’s getting thicker. It means you can measure the temperature.
As soon as the temperature reaches 80ºC (176ºF) remove the curd from fire. From our bain-marie. Stir the curd well. Add butter to it. See step-by-step guide where I show how to
make personal portions. This time we will make one big dessert you
can eat together with your family and friends. Pour the curd into the bowl. You can tap the bowl on the table to spread
the curd evenly. Now allow it to cool in the refrigerator. Let’s get down to the Graham Cracker Crumbs! Such an interesting name but actually it reminds
me of the Russian Gingerbread. It will be something like crumble. A little bit with cinnamon flavour and a tiny
bit of burnt sugar flavour. I will take butter. It’s very soft and of room temperature. I will make a small portion of this dessert
so i don’t need a lot of ingredients. Combine butter and sugar with a spatula. Now let’s add a molasses syrup. It has a slight burnt sugar taste. Add some honey. Mix until incorporated. Put the bowl aside and mix dry ingredients. Take whole wheat flour and plain (all-purpose) flour. Add a pinch of cinnamon. You can add cinnamon to your taste in case
you love it very much. And add a pinch of salt. I have salt with fruit flavour. But you can add any kind of salt. Mix until the dry ingredients are just incorporated. First, I will mix everything up and then knead
the mixture to create the crumbs of the dough. You can make the crumbs in advance and refrigerate
overnight. Or, if you have some time before cooking,
put the dough in the refrigerator at least for an hour. After that bake the dough at 180ºC (356ºF)
for about 10 minutes. Be careful with the crumble because it’s quick
to cook and it’s very probable that you will need less than 10 minutes. As soon as it starts getting brown put it
aside to cool. Now let’s make the Marshmallow Fluff. Put egg whites in the bowl of a stand mixer. Add a few drops of vanilla extract and a pinch
of salt. Leave the bowl. Measure sugar ingredients for your syrup. Put sugar in the saucepan and add some water. Add glucose syrup to it. I haven’t measured it in advance as it’s very
thick and not very convenient to work with. I will do it right now right from the bottle. Bring the syrup to the boil. We need it to reach 116ºC (240.8ºF). Meanwhile let’s soften gelatin in cold water. Leave it there for 3 minutes. Now we have time to prepare a decorating bag
for the marshmallow fluff. Cut the tip off. Drop your tip down inside the decorating bag. Set the bag in the pitcher. Okay, now the bag’s in the pitcher! Everything’s ready. Wait until the syrup is boiling and then start
to whip the egg whites. Swirl the pan now and then to ensure sugar
is dissolving evenly. When gelatin is soft dissolve it in a small
amount of hot water. The syrup has boiled, start whipping the egg
whites. You can adjust a whisk so that it could touch
the bottom. Or you can follow my lazy way. Just bring the bowl closer to the whisk at
the beginning of whipping to make firm foam. When we have got this white airy foam slowly
stream the dissolved gelatine together with water in the bowl. When the syrup has reached 116ºC (240.8ºF)
slowly stream it down the side of the stand mixer
bowl. Whip until stiff peaks form. It took me about 3 minutes. If the syrup has heated more than needed while
whipping the egg whites you can always add to it a little cold water and the temperature
will go down. Stir well and continue measuring the temperature
so that it won’t reach 116ºC (240.8ºF) while whipping egg whites. The marshmallow fluff is ready. Now fill the decorating bag with it. The marshmallow mass is ready. Now let’s assemble the dessert. The curd has completely cooled in the refrigerator. Place it on one more plate. You will see why in a minute. I have decorated the plate with marshmallow. You can do it to your own taste. Pipe the marshmallow mass onto the baking
paper coated with oil. Leave the marshmallows for 24 hours before
removing them from the baking paper. Here they are! The marshmallows you can roast over a campfire,
add to cocoa or coffee. This dessert is a very dainty morsel for those
who have a sweet tooth. But let’s come back to our dessert. I will brown the marshmallows with a cooking
torch. Now let’s crumble. I will break it into pieces, place them in
a food processor and pulse until they are broken down into crumbs. Please pay attention to this space I have
left specifically for the crumble. We need to fill this space with it so that
our marshmallows will still be seen. It’s quite an extraordinary serving of this
dessert. Looks stunning, very beautiful. You will definitely surprise you guests and
family. You can also decorate your dessert
with pieces of nut meringue if you want. The dessert is ready!