Basil and Lime Sorbet

Summer is here and the leaving certificate begins today means that for the next few weeks it should be fantastic so in the hopes of the good weather the exams bring why not have something light refreshing and tasty?!

This is just a combination of some of my favourite things – love basil use it all the time, even when it isn’t necessary and limes – the colour, the smell, the taste – how could you not love them?

Large Bunch Of Basil – Pureed

5-6 Limes Zested

141ml Water

141g Caster Sugar

5-6 Limes Juiced

Method:

1. Place the water and sugar into a pan
2. Bring to the boil and simmer for 4 minutes with the lime zest
3. Remove from the heat and allow to cool
4. Add the lime juice and the bail puree
5. Allow to infuse and churn

Lime Cupcakes with Lemon Butter-cream, with a Philly, Lemon, Vanilla centre

This recipe I made up by going what was in the fridge and in the cupboard. I love citrus flavour and lemon and lime has to be a personal favourite. I was thinking of putting both flavours in the cupcake but I didn't want it to be too overpowering. This recipe makes 12

Vanilla Cupcake:

113g Unsalted Butter (Softened)

130g Castor Sugar

3 Large Eggs

1 Tsp Vanilla

Zest of 1 Lime

195g Plain Flour

1.5 Tsp Baking Powder

1/4 Tsp Salt

60ml Milk

Method:

1. Preheat oven to 180 degrees/ gas mark 4 
2. Line a 12 muffin/cupcake tray
3. In the bowl cream the butter and sugar until pale and smooth. 
4. Add the eggs, slowly as to avoid splitting the mix.. 
5. Beat in the vanilla extract and the zest of 1 lime
6. In a separate bowl whisk together the flour, baking powder, and salt.
7. With the mixer on low speed, alternately add the flour mixture and milk.
8. Scrape down the sides of the bowl as needed.
9. Evenly fill the muffin cups with the mix and bake for about 17 -20 minutes or just until set.
10. Remove from oven and place on a wire rack to cool. 
11. They need to be cool before adding the Philadelphia centre and the butter-cream top.

Butter-cream:



230g Icing Sugar
113g Unsalted Butter (Softened)
1 Tsp Vanilla
Zest of 1 Lemon
2 Tbsp Milk/Light Cream
Food Colours (If Desired)

Method:

Place the butter in a bowl and cream until pale and smooth, add the sugar and continue beating add the vanilla and the zest.

Philadelphia Filling:

1 Tub of extra light Philadelphia
Juice of 1 Lemon
1 Tbsp Vanilla
25g Icing Sugar

Method: 

Combine all of the ingredients and mix well, and set aside until the vanilla cupcakes are completely cooled. Then using a small nozzle, go through the centre of the cupcakes and fill with the Philadelphia filling,
Then using a star nozzle pipe the butter-cream and finish with some hundreds and thousands.