This evening, the full moon has never been this close to Earth in 68 years. Cool, isn’t it? This astronomical rarity fits perfectly the celebration of my sister’s birthday. She’s an artist and has some sort of magic around her, so I guess nothing is by chance.
Unfortunately, we can’t see the moon because it’s November and consequently we’re surrounded by the fog. That’s normal here in Emilia. Therefore, as we normally do, we have decided to eat instead! And since my sister is the queen of the evening, she asked for fondue bourguignonne. There is not a real recipe for it. The trick is eating small pieces of meat fried in sunflower oil. To give you an idea, I have used beef tenderloin, pork fillet, chicken breast and Italian sausages. The funny part is cooking your own meat and eat it with Béarnaise sauce, tartar sauce, mayonnaise, barbecue sauce, honey mustard… Yes, we hate diets.
For dessert, I have made a key lime pie with wild strawberry glaze and whipped cream on top. The recipe is taken from The Hummingbird Bakery cookbook, with some changes and the extra touch of the glaze. It’s a perfect menu for a little party with friends and family. Plus, it’s super easy to make!
Key Lime Pie with Wild Strawberry Glaze
8 egg yolks
2×397 gr. tins condensed milk
5 limes (juice and zest)
250 ml whipped cream
400 gr. Digestive biscuits
150 gr. unsalted butter
400 gr. fresh wild strawberries
5 spoons sugar
6 gr. gelatine sheets
LET’S DO IT!
First of all, preheat the oven at 170° C (325° F) and prepare the bottom crust. Process the Digestive biscuits with melted butter until finely ground. They should look as wet sand. Now press the mixture into the base (it should be 23 cm wide) up to the sides. Cook it for about 15-20 minutes. Once it’s golden brown, it’s cooked. Let it cool and turn the oven down to 150° C (300° F).
In the meantime, we’ll take care of the filling. Process the egg yolks, the fresh lime juice and zest and the condensed milk until the mixture looks velvety. Now pour it into the crust and bake for about 25 minutes. Let it cool completely, then refrigerate it for one night.
Your pie is wonderful and already delicious as it is. But there is one more detail to add to make it perfect: the glaze. Blend the wild strawberries with sugar and lemon juice, then let the juice boil gently in a small saucepan for 3 minutes. It’s time to add the gelatin sheets and mix them in the strawberry sauce. The gelatin needs to melt completely. Let the glaze cool for a while, then pour it on top of the pie. Refrigerate until it becomes firm.
I think that whipped cream with lime zest on top of the pie is the perfect extra special touch, but if you’re not a big fan of it (who’s not?!), you can serve it without. The result will be a success anyway!