Strawberry Lime Pie
- For the pastry dough
- 4 eggs
- 100 grams sugar
- 1 pinch salt
- 75 grams Pastry flour
- 50 grams ground almonds
- For the cream
- 4 sheets gelatin
- 1 handful Basil
- 2 Limes
- 100 milliliters Apple juice
- 50 grams brown sugar
- 200 grams cream cheese
- 200 milliliters Whipped cream
Preheat oven to 180°C (approximately 350°F).
For the pastry dough, separate eggs. Whisk egg yolks with sugar until light and fluffy. Whisk egg whites with salt until stiff and fold into egg yolk-sugar mixture. Sift flour, sprinkle almonds with flour, and carefully fold into egg mixture. Line the bottom of the springform pan with parchment paper, fill springform pan with dough and bake in preheated oven about 20 minutes until cooked through. Let cool briefly, remove pastry from pan and leave to cool on a wire rack.
For the cream, soak gelatin in cold water. Rinse basil, pluck off leaves and place in a small saucepan. Rinse lime in hot water, dry, finely grate peel and set aside. Squeeze juice out of lime. Add apple juice, lime juice and sugar to basil. Heat and let rest for about 10 minutes. Puree basil mixture and strain through a sieve. Dissolve gelatin in the liquid. Let cool. Mix 2-3 tablespoons cream cheese with the liquid and then beat remaining cream cheese until stiff.
Place cooked pastry back in the springform pan. Smoothly spread cream cheese mixture over pastry dough and let set in a refrigerator at least 2 hours.
For the strawberry layer, soak gelatin in cold water. Rinse strawberries, trim and puree. Pass strawberry puree through a sieve. Add apple juice to a pot, add gelatin and let dissolve. Stir in strawberry puree and briefly let thicken. Before mixture completely thickens, pour strawberry puree over cream cheese mixture and spread evenly. Let solidify for 1 hour. Remove pie from springform pan. Decorate the top with flaked almonds.
To serve, cut into slices and garnish to taste with lime, basil and strawberry.