GINGERBREAD with FROZEN LIME CREAM

     The other day a very good friend of mine brought me her NIKON D 70 SLR camera.  I've been talking about a new camera lately and she said I should try hers and see if I like it.  Well, that's sort of like an airline saying, we've upgraded you to first class on your international flight; see if you like it.  Yes, I've been having fun with this camera.  Yesterday I made gingerbread that I baked in oeufs en gelée molds.  I was so excited about photographing them that letting the cakes  cool adequately was never an option.  None of the cakes unmolded as they should have.  But they were still very, very good; especially when served alongside frozen lime cream. 

                                GINGERBREAD
                               adapted from The Silver Palate Cookbook

• 1 2/3 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1/2 cup boiling water
• 1/2 cup vegetable oil
• Lime Glaze (recipe follows)

1.  Preheat oven to 350 degrees.  Grease and flour a 9-inch square baking pan.
2.  Sift dry ingredients together into a mixing bowl.  Add egg, sugar and molasses.  Mix well.
3.  Pour boiling water and the oil over mixture.  Stir thoroughly until smooth.
4.  Pour batter into the prepared pan.  Set on the middle of rack of the oven and bake for 35 to 40 minutes, or until top springs back when touched and the edges have pulled away slightly from the sides of the pan.
5.  While the gingerbread is still hot, pour glaze over top and cool in the
pan, set on a rack.

                                         LIME GLAZE

• 2/3 cup confectioners' sugar
• 3 tablespoons fresh lime juice

Sift sugar into a bowl; add lime juice and mix well.



                                     FROZEN LIME CREAM
                                from Eric Crouillere-Chavot

PASTRY CREAM
• 1/4 cup all purpose flour
• 1/4 cup sugar
• 3 large egg yolks
• 1 cup whole milk
• 5 tablespoons fresh lime juice
• 2 teaspoons grated lime peel

MERINGUE
• 1/2 cup plus 2 tablespoons sugar
• 3 tablespoons water

• 4 large egg whites

FOR PASTRY CREAM:  Whisk flour, sugar and yolks in medium bowl to blend.  Bring milk to simmer in heavy medium saucepan.  Gradually whisk hot milk into yolk mixture.  Return mixture to same saucepan.  Whisk over medium heat until pastry cream thickens and simmers, about 5 minutes.  Remove from heat.  Whisk in lime juice and peel.  Cool.
FOR MERINGUE:  Combine 1/2 cup sugar and water in heavy small saucepan.  Stir over low heat until sugar dissolves.  Increase heat; boil until thermometer inserted into mixture registers 240 degrees F, tilting pan to submerge bulb, about 5 minutes.
   Meanwhile, beat egg whites in large bowl until soft peaks form.  Add 2 tablespoons sugar; beat until stiff but not dry.
   Slowly pour boiling syrup into whites, beating until cool, about 5 minutes.
   Whisk 1/4 of meringue into pastry cream  Fold in remaining meringue.  Freeze lime cream until firm, about 8 hours.