RECIPE: Regan Porteous' deconstructed key lime pie with Tabasco green sauce and apple granite

Parlour Group's executive chef, Regan Porteous, shares with foodservice his recipe for deconstructed key lime pie with Tabasco green sauce and apple granite.

REGAN PORTEOUS' DECONSTRUCTED KEY LIME PIE WITH TABASCO GREEN SAUCE AND APPLE GRANITE

Baked cream cheese curd

1 kg cream cheese, at room temperature
525 g sugar
25 g cornflour
100 ml lime juice
4 eggs

Method

  • Preheat the oven to 170°C.
  • In a large bowl, whisk together the eggs, sugar, and cornflour. Next add the cream cheese and combine well. Once the mixture has been whisked to a smooth consistency, gradually add the lime juice. Place onto an oven tray, and bake until the core reaches 72°C. Remove from the oven and allow to cool. Transfer to a piping bag and use as required.


Chantilly cream

250 ml thicked cream
50 g pure icing sugar
25 ml lime juice

Method

  • Place all the ingredients together in a small bowl. Beat together until stiff peaks form. Transfer to a piping bag, refrigerate and use as required.


Tabasco green sauce and apple granite

150 ml cloudy apple juice
150 ml ginger beer
25 ml tabaco green sauce
2 g green food colouring

Method

  • In a bowl, add all ingredients and combine well. Transfer to the freeze and chill solid. Shave when ready to use.


Macadamia nut crumb

250 g flour

125 g sugar

125 g butter, softened

100 g macadamia nuts

Method

  • Preheat the oven to 65°C. Dry roast the macadamia nuts for 45 minutes. Allow to cool, then transfer to a food processor and pulse to until the nuts are broken down to tiny chunks.
  • In a bowl, add all the ingredients and mix together until to a crumbly texture forms. Slow roast in the oven, until lightly golden.

 

TO ASSEMBLE

  • Sprinkle some macadamia nut crumb on a plate, and shave some Tabasco green sauce and apple granite on top. Carefully pipe the baked cream cheese curd and chantilly cream.