Delicate white edible flowers (such as chamomile flowers)
Microgreens or small fresh herbs
Butter
Salt
Whole lemons
Whole limes
/ Preparation
Step 1
Remove 2 Key Lime Danish from the freezer and allow them to partially thaw at room temperature. After 10 minutes, cut each Danish into 3 pieces vertically, following the existing cuts. Allow the pieces to fully thaw.
Step 2
While the Danish pieces are thawing, butter and line 3 oval ring molds (1.5” x 5”) with fitted parchment paper. Once thawed, place 2 pieces lengthwise into each mold. Once thawed, place 2 pieces lengthwise into each mold. Place a sheet of parchment paper on top, then add 3 baking trays on top as weights. Bake for 13–15 minutes.
Step 3
Remove the baking tray weights and continue baking for an additional 3–5 minutes, or until golden brown. Remove from the oven and allow to cool for 5–10 minutes before removing from the molds.
Step 4
While the Danish is cooling, prepare the lemon curd: In a saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest until fully combined. Cook over medium-low heat, stirring constantly with a spatula or whisk to prevent curdling. Continue cooking until the mixture thickens enough to coat the back of a spoon. Remove from the heat and gradually whisk in the butter until smooth and glossy. Strain the lemon curd through a fine mesh sieve for a silky texture. Transfer to a container, cover with plastic wrap directly on the surface, and refrigerate until completely chilled before use.
Step 5
Prepare the lime gel: In a small saucepan, combine lime juice, sugar, and a small amount of water. Bring to a gentle simmer over medium heat. Whisk in the agar-agar (or preferred gelling agent) until fully dissolved. Remove from the heat and allow the mixture to set completely in the refrigerator. Once set, blend until smooth to achieve a gel consistency. Transfer to a piping bag or squeeze bottle and set aside until ready to use.
Step 6
Prepare the Italian Meringue: In a small saucepan, combine sugar and water and cook over medium heat until the syrup reaches 118°C (245°F). While the syrup is cooking, begin whipping the egg whites in a stand mixer on medium speed until soft peaks form. Slowly pour the hot sugar syrup into the whipping egg whites in a thin, steady stream. Add the vanilla and continue whipping on high speed until the meringue is glossy, stiff peaks form, and the bowl is cool to the touch. Transfer the meringue to a piping bag and use immediately.
Step 7
Once the Danish is fully cooled, pipe a border of meringue around the edges. Fill the center cavity with lemon curd. Cover lightly with additional meringue. Using a blowtorch, lightly torch the meringue until golden.
Chef's tip
Small white edible flowers, such as chamomile, create an elegant finish.
