Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 cup of freshly squeezed lime juice
- 1 cup of heavy cream
- 1 package of Maria cookies (7 oz)
- 1 cup of fresh raspberries
- 1/4 cup of sugar
- 1/4 cup of water
Special equipment needed:
- Electric mixer
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Line the bottom of the springform pan with parchment paper.
2. Crush the Maria cookies in a food processor until they become fine crumbs.
3. In a small saucepan, combine the sugar and water and heat over medium heat until the sugar dissolves. Remove from heat and let it cool.
4. In a large bowl, mix the condensed milk, lime juice, and cooled sugar syrup until well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the condensed milk mixture.
7. Spread a layer of the cookie crumbs on the bottom of the prepared pan.
8. Pour half of the lime mixture over the cookie crumbs.
9. Add a layer of raspberries on top of the lime mixture.
10. Repeat with another layer of cookie crumbs, lime mixture, and raspberries.
11. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
12. Before serving, run a knife around the edge of the pan to loosen the dessert. Remove the springform pan and parchment paper.
13. Garnish with additional raspberries and lime slices.
Time:
Preparation time: 30 minutes
Cooking time: None
Chilling time: 4 hours or overnight
5. Temperature:
No temperature needed.
Serving size:
8-10 servings
Nutritional information:
Calories: 395
Fat: 19g
Saturated Fat: 11g
Cholesterol: 64mg
Sodium: 144mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 40g
Protein: 5g
Substitutions for ingredients:
- Lemon juice can be used instead of lime juice.
- Digestive biscuits or graham crackers can be used instead of Maria cookies.
- Blueberries or strawberries can be used instead of raspberries.
Variations:
- Add a layer of sliced bananas or mangoes between the layers of cookie crumbs and lime mixture.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a tablespoon of tequila to the lime mixture for a boozy twist.
Tips and tricks:
- Make sure to whip the heavy cream until stiff peaks form for a light and fluffy texture.
- Use a food processor to crush the cookies for a fine and even crumb.
- Use fresh lime juice for the best flavor.
Storage instructions:
Store the Carlota de Limón con Frambuesas in the refrigerator for up to 3 days.
Reheating instructions:
This dessert is best served cold and does not need to be reheated.
Presentation ideas:
Serve the Carlota de Limón con Frambuesas on a cake stand or platter. Garnish with additional raspberries and lime slices.
Garnishes:
- Fresh raspberries
- Lime slices
- Whipped cream
- Mint leaves
Pairings:
- A glass of sparkling wine or champagne
- A cup of coffee or tea
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the lime mixture is too runny, whip the heavy cream a little longer until stiff peaks form.
- If the cookie crumbs are too dry, add a tablespoon of melted butter to moisten them.
Food safety advice:
Make sure to use fresh ingredients and store the dessert in the refrigerator to prevent spoilage.
Food history:
Carlota de Limón con Frambuesas is a traditional Mexican dessert that originated in the state of Sinaloa. It is also known as "Pastel de Limón" or "Lemon Icebox Cake."
Flavor profiles:
This dessert is tangy, sweet, and creamy with a crunchy cookie crust and juicy raspberries.
Serving suggestions:
Serve the Carlota de Limón con Frambuesas as a refreshing dessert after a Mexican-inspired meal.
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Region: Spanish