Lime Meringue Pie

Lemon & Lime Meringue Oblong Pie

Ingredients

250g sweet pastry
500g Barker's Lemon & Lime Hotsett® Crème
4 egg whites
100g castor sugar
½ tsp cream of tartar

Method

Line a rectangle flan tin (350mm x 120mm) with a standard sweet pastry.

Pipe Barker's Lemon & Lime Hotsett® Crème into the pastry base.

Bake at 180ºC to 190ºC for approximately 20 to 25 minutes (depending on the oven) until the core temperaqture of the filling exceeds 90ºC.

Beat the egg whites until soft peaks form.  Gradually add in the castor sugar and cream of tartar, beating until stiff peaks form.

Spread the meringue mixture over the Barker's Lemon & Lime Hotsett® Crème.

Return to the oven and bake at 180ºC to 190ºC for approximately 7 to 10 minutes (depending on the oven) until the meringue is golden brown.

Cool completely before cutting.

Lime Meringue Pie

Lime Meringue Pie

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Lime Tartlet with Honey Italian Meringue

Lemon & Lime Tartlets with Honey Italian Meringue

Method

Honey Italian Meringue

Bring the sugar, honey and water to the boil and heat to 121°C.

Whisk the egg whites to full volume. Gradually add the hot syrup, whisking continuously.

Pipe the meringue as desired and flame the meringue with a blow torch

Lemon & Lime Tartlets - Assembly

NB:  To achieve the perfect set (and cut) we recommend that the internal 'core' temperature of your filling bubbles and reaches 90°C during baking and this can be achieved by baking at 180°C to 190°C for 20 to 25 minutes for a 180mm x 35mm pie shell. (Alternatively the filling can be brought to boiling point and poured into a pre-baked shell and then chilled before cutting).

Pipe the boiled Barker's Professional Lemon & Lime Hotsett® Crème into the baked pastry cases.

Allow to set in the refrigerator.

Pipe the Honey Italian Meringue on top of the set Barker's Professional Lemon & Lime Hotsett® Crème and decorate as desired.

2 egg whites
115g granulated sugar
40g honey
50g water

Lime Tartlet with Honey Italian Meringue

Lime Tartlet with Honey Italian Meringue

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Lemon & Lime Cheesecake

Method

Filling

480g Barker’s Professional Lemon & Lime Hotsett® Crème
360 gm    cream cheese
150 gm    natural yoghurt
30 gm      icing sugar
150 gm    whipped cream

Soften the cream cheese and then whisk in the yoghurt, icing sugar and Barker’s Professional Lemon & Lime Hotsett® Crème.

Whisk in the whipped cream then pipe into prepared moulds.

Crispy Base

100 gm    feuilletine
240 gm    white chocolate
20 gm      canola oil
70 gm      rice cereal

Melt the chocolate and oil together.

Remove from the heat. Stir in the feuilletine and rice cereal.

Evenly spread onto the prepared moulds and pack down until it binds well.

Assembly

Prepare the base and place into moulds.

Prepare the cheesecake filling and pipe into the moulds. Place into the freezer to set firm.

Spread a thin layer of Barker’s Professional Lemon & Lime Hotsett® Crème onto the top of the cheesecake to glaze.  Decorate as desired.

Lemon & Lime Cheesecake

Lemon & Lime Cheesecake

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Citrus Pound Cake

Method

CAKE

440 gm caster sugar
250 gm unsalted butter
225 gm cream cheese
439 gm egg
1 gm salt
375 gm plain flour
25 gm baking powder
1 lemon zest (micro plane)
1 orange zest (micro plane)
70 gm full cream milk
150 gm Barker’s Professional Passionfruit & Yuzu Hotsett® Crème.

Cream the butter, cream cheese, sugar and zest until light and fluffy.

Add half of the egg gradually until combined.  Then add half of the sieved dry ingredients and blend through.

Add the remaining egg gradually followed by the remaining dry ingredients.

Add the milk and Barker’s Professional Passionfruit & Yuzu Hotsett® Crème.  Blend through, avoid over mixing.

Bake at 170°C for approximately 20 minutes.

CREAM CHEESE ICING

150 gm cream cheese
470 gm icing sugar
1 lemon zest
30 gm lime juice

Beat the cream cheese until smooth.

Add the remaining ingredients.  Mix until light and fluffy.

Apply to cooled cakes.

 

Citrus Pound Cake

Citrus Pound Cake

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Mango & Blood Orange Éclairs

Method

PASTRY CREAM

380 gm  full cream milk Yields: approximately 20 éclairs
1 gm  vanilla paste
2 eggs
100 gm caster sugar
28 gm  plain flour
10 gm custard powder

Scald the milk and vanilla.

Whisk the eggs and caster sugar together, add custard powder and flour and mix in.

Add the scalded milk and vanilla.  Then return the mixture to the pot and whisk until the mixture boils and thickens and the starch is cooked out.

Pour the pastry cream onto a clean tray and cover with cling film.  Allow to set and chill in the refrigerator.

CHOUX PASTE

200 gm full cream milk
200 gm water
1 gm salt
300 gm  unsalted butter
380 gm plain flour
650 gm egg

Bring the milk, water, butter and salt to the boil.

Add the sieved flour and cook out to form a roux.

Remove from the heat and place into beater to cool to blood temperature.

Add the eggs gradually.

Bake at 165°C for approximately 30 to 40 minutes.

FONDANT GLAZE

500 gm fondant powder
75 gm water
1 gm vanilla paste   

Mix together the fondant powder, vanilla and water.  Heat the fondant to 37°C.

ASSEMBLY

Place the cooled pastry cream into a mixer with the paddle attachment and beat until smooth.

Add 350 grams of the Barker’s Professional Mango & Blood Orange Hotsett Crème and blend through evenly.

Pipe the cream into the éclairs from the base and then dip in the fondant icing and decorate as desired.

Mango & Blood Orange Éclairs

Mango & Blood Orange Éclairs

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