Lime Ganache Recipes

Steps:

• Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes.
• Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes.
• Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth.
• Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours.
• Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.

Steps:

• Heat the oven to 325°F.
• Wrap the beet chunks up in a big sheet of aluminum foil and put on a sheet pan for easy handling. Roast for 1 to 2 hours, or until the beets are on the mushy side of tender; give them additional 30-minute intervals in the oven if they aren't.
• Meanwhile, grate the zest from the lime; reserve. Squeeze 8g (2 teaspoons) juice from the lime and reserve.
• Transfer the beets to a blender and puree them. (If your blender is giving you trouble, add up to 1 tablespoon milk to help get it going.) Pass the puree through a fine-mesh strainer-it should have the texture of Libby's pumpkin puree (or baby food). Measure out 120 g (1/3 cup) beet puree. Let cool.
• Combine the white chocolate and butter in a microwave-safe dish and gently melt them in the microwave in 15-second bursts, stirring between blasts. The result should be barely warm to the touch and totally homogenous.
• Transfer the chocolate mixture to a container that can accommodate an immersion blender-something tall and narrow, like a 1-quart plastic deli container. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender. After a minute, stream in the heavy cream, with the hand blender running-the mixture will come together into something silky, shiny, and smooth.
• Blend in the beet puree, lime zest, and salt. Put the ganache in the fridge for 30 minutes to firm up.
• Use a spatula to fold the lime juice into the ganache (do not do this until the ganache is set, or you will break the ganache). Put the ganache back in the fridge for at least 3 hours, or, ideally, overnight. Stored in an airtight container, it will keep in the fridge for 1 week. Serve cold.
• In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

Steps:

• Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Scoop or quenelle (see page 28) the frozen yogurt and anchor it on the crunch. Serve at once.