Frozen Key Lime Bar

INGREDIENTS

Graham Cookie:

• 50 grams butter
• .5 grams salt
• 20 grams 10x sugar
• 45 grams cake flour
• 10 grams graham crumbs
• Vanilla extract, to taste

Frozen Key Lime Mousse:

• 4 ounces key lime juice
• 15.5 ounces sweetened condensed milk
• 11 ounces heavy cream, whipped
• .5 ea gelatin leaf
• Citric acid, to taste

Chocolate Glaze:

• Dark chocolate, to taste, melted
• Canola oil, to taste

Vanilla Cream:

• Heavy cream, to taste, whipped
• Vanilla bean, to taste, scrapped
• Coconut milk, to taste
• 10x sugar, to taste

DIRECTIONS

Graham Cookie:

1. Cream butter, salt, and sugar together.

2. Sift flour with crumbs and add to butter. Mix until combines. Once all items are combined, add vanilla.

3. Roll between 2 sheets of parchment paper to desired thickness and freeze.

4. Cut and bake at 350F until golden brown.

Frozen Key Lime Mousse:

1. Bloom gelatin leaf

2. Combine juice and milk together. Fold in whipped cream.

3. Heat gelatin and add. Once all items are combined, add citrus acid. Pour into molds and freeze.

Chocolate Glaze:

1. Melt chocolate to 100F, add oil slowly and emulsify. Combine to get desired consistency to glaze Key Lime Mousse.

Vanilla Cream:

1. Whip cream with sugar and vanilla bean together.

2. Fold in coconut milk to desired flavor. Chill until service.

Was taken from http://www.bravotv.com/foodies/recipes/frozen-key-lime-bar

Enjoi =D

Recipe taken from cupcakerecipes.com

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

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