Light and crispy cardamon shortcake provides the base for this layered loveliness. With a very lime cream filling and a fruity Seedlip and Finger Lime Jelly atop your taste buds will explode with never before tasted goodness.
Seedlip brings to the world the first range of non-alcoholic spirits and they do it with passion and a respect for the old ways of doing things. Based on techniques and recipes from the 1600’s, the essence of herbs, spices and citrus are captured using a traditional spirit distilling technique to bring you the taste of nature. Grove 42 Jelly, with its citrus blend of Mediterranean orange, lemon peel, lemongrass and ginger, studded with Finger Lime caviar jelly creates the melt in your mouth crown atop this pie
Now let’s talk about Finger Limes! This little citrus fruit which is indigenous to Australia is a brand new palette experience for me and I’m in love. Roll the fruit in your fingers and smell the oil that escapes. So aromatic! Cut it in half and squeeze the jewels straight onto your tongue. It’s an instant and very intense lime hit. Now experience the crunch and the tartness bursting with every chew. The flavour, the aroma and the texture is deeply refreshing. Thank you @hillroadfingerlimes for sending me a pack. We are spreading the finger lime love!
So how about getting your make-a-special-pie on for New Years Eve and try this out on the people you love. They’ll love you even more after that very first bite. Good bye 2021. You were challenging. And you were Ironclad tasty every day!
PS. Use gelatine if you like and agar agar if you’d rather go the seaweed route.
½ cardamom short bread recipe
LIME CREAM FILLING
250g cream cheese, room temp
200ml double cream
⅔ c caster sugar
4 juicy limes, juiced and zested (8 T lime juice)
1 T gelatine or 1t agar agar
3 small spinach leaves, spine removed then blanched until soft, squeezed dry and chopped finely (15g spinach after cooking and squeezed dry)
2 finger limes
1 c tonic water
1 c Seedlip Grove 42
⅓ c sugar
2 sprigs thyme
1T gelatine powder or 1t agar agar powder
Place the ball of shortbread dough in the bottom of your well buttered Legacy Pan and using your hands press the dough to the bottom edge of the pan. Prick with a fork and bake for 25 minutes at 150°C. Cool.
Mix lime juice, zest and sugar together in a small pot. Sprinkle gelatine or agar agar on top then leave to sit for 5 minutes stirring now and then to make sure the setting agent dissolves.
Bring to the boil and simmer for 2 minutes until sugar has dissolved.
Beat cream cheese in your food processor for 20 seconds then drizzle in the hot lime syrup on high until there are no cream cheese lumps in sight.
Add mascarpone and cream and mix until just combined. Don’t overbeat.
Pour two thirds of the filling over the cooled shortbread base.
Pour the remaining one third of the filling into your nutribullet and blend with the spinach until smooth and there are only flecks of spinach. Look at that - so green! Have a taste. No hint of spinach there. Amazing!
Spoon green blobs on top of the white filling and pull a fork lightly through the top to create a swirly effect.
Refrigerate for 2 hours then sprinkle the finger lime caviar on top.
Mix Seedlip, tonic water, sugar and thyme sprigs in a medium pot. Sprinkle gelatine or agar agar powder over the top and leave to sit for 5 minutes. Stir well to dissolve the setting agent then boil for 2 minutes until sugar is dissolved. Leave the jelly to cool but not set. Remove thyme sprigs.
Remove chilled cheesecake from fridge and pour half the cool, not yet set jelly on top and chill for 15 minutes until set. This way the lime caviar will sit suspended in the jelly.
Pour the remaining not set jelly over the top and chill for another couple of hours.
Run a very hot knife around the inner edge of the pan, right down to the short bread base to release. Use a hot sharp knife to cut. Sprinkle with extra finger lime caviar and enjoy being the most loved person in the room for the next hour or so. Honestly. All the troubles of 2021 will be a distant memory.