Makrut Lime Lemonade Recipes

Steps:

• In a small saucepan, combine 2 cups water, sugar and lime leaves over medium heat. Bring to a boil, lower the heat and simmer for 10 minutes. Set aside to cool. Refrigerate until cold. Fill each of 4 glasses with 1/2 cup of the syrup, 2 tablespoons lemon juice and 1/2 cup club soda. Stir. Add ice and serve.

Steps:

• Make mousse:
• Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
• Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
• Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
• Make honeydew water:
• Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
• Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
• Assemble dessert:
• Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.

Steps:

• Make vinaigrette:
• Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.
• Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.
• Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.
• Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.
• Make salad:
• Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.
• Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Place the makrut lime leaves or lime zest in a bowl, and microwave for 30 seconds. Repeat until the leaves are curled and brittle or the zest is dry and crumbly. Finely chop the leaves, if using. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners' sugar, pushing them through the sifter.
• In a mixer, whisk the egg whites on medium speed until they form soft peaks. Add the cream of tartar, then gradually add 1/2 cup of the sugar and continue whisking until the peaks are firm and glossy. By hand, fold in 1/4 teaspoon of the vanilla and the confectioners'-sugar mixture.
• Drop 6 grapefruit-size dollops of meringue onto the baking sheet. Create a well in the center of each mound. Press the remaining makrut lime leaves (or lime zest) through a sifter to dust the meringue tops. Put the baking sheet in the oven, close the door and turn off the heat. Leave for 4 hours.
• In the top of a double boiler set over simmering water, whisk together 1/2 cup lime juice, 1/2 cup sugar, cream, egg yolks, salt and 1/2 teaspoon vanilla until the mixture is thick enough to coat the back of a spoon. Remove from heat, and whisk in the butter. Cover and cool.
• Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili. Place a meringue on each of 6 plates. Spoon about 1 1/2 tablespoons custard into the well of each meringue, and top with papaya. Sprinkle with a pinch of Maldon sea salt.