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MICHAEL SYMON Key Lime Pudding

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1 tablespoon unsalted butter
1 tablespoon honey
1 cup graham crackers
1/4 teaspoon Kosher salt
1 package mascarpone cheese (softened, 8 ounces)
1 can sweetened condensed milk (14 ounces)
1 teaspoon vanilla extract
1 teaspoon Kosher salt
5 tablespoons key lime juice
1/4 cup coconut rum
1 teaspoon gelatin (powdered)
1 cup heavy whipping cream (chilled)
1/4 cup powdered sugar
coconut flakes (toasted, to garnish)

For the Graham Cracker Streusel: preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In the bowl of a food processor, pulse graham crackers until finely ground. In a small saucepan add the butter and honey and heat over medium heat until melted.
In a medium bowl add the graham cracker crumbs, Kosher salt and honey mixture. Stir with a fork or hands until crumbs are damp. Place crumbs on baking sheet and spread evenly.
Place in the center of oven for 2-4 minutes. Remove the pan and stir crumbs, moving the crumbs on the edge of the pan to the center. Return the baking sheet to the oven and bake another 2-4 minutes or until lightly toasted. Allow crumbs to cool completely.
For the Key Lime Pudding: in the bowl of a stand mixer fitted with a paddle attachment, add mascarpone and beat on medium-high speed until light and fluffy, about 1-2 minutes.
Add the sweetened condensed milk, vanilla extract and Kosher salt. Return the stand mixer to medium speed and mix until combined. Scrape down the sides of the bowl.
Carefully add the key lime juice and mix on low speed until the juice has been absorbed into the mascarpone mixture and is smooth. Place into a piping bag and refrigerate until ready for assembly.
For the Coconut Rum Whipped Cream: place the bowl of a stand mixer in the refrigerator to chill.
In a small bowl add rum and sprinkle the gelatin across the surface. Allow to bloom for 2-3 minutes. After gelatin has bloomed, place in a small saucepan over medium heat and heat until dissolved and smooth.
Remove chilled bowl from refrigerator, add heavy cream and powdered sugar. Place bowl on stand mixer fitted with whisk attachment and whip on medium-high speed until soft peaks form. Add coconut rum mixture and continue to whip until light and fluffy and the cream is able to hold its shape. Transfer cream into a piping bag, and refrigerate until ready to assemble.
To Assemble: in five 8-ounce mason jars, add 1 tablespoon of graham cracker streusel. Tap the jar to create an even layer of graham cracker streusel. Pipe one inch of filling evenly over the crumbs. Repeat two additional layers of graham cracker streusel and key lime pudding ending with the key lime pudding (1 1/2-inch of space should be left at the top of the jar). Top each jar with rum-whipped cream. Garnish with toasted coconut flakes on top.
Helpful Tip: these can be assembled up to two days in advance. Just top with whipped cream before serving!

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