Forgive me tooting my own horn, but in my absence for the past two months, I neglected to share that I was selected as one of the top three finalists in the Top Chef Desserts Quickfire Challenge! It was extra-exciting because one of the other finalists was my beautiful friend, fellow blogger, and baker extraordinaire Julie Hession at Peanut Butter & Julie.
I won't give away who won (hee hee)--watch the video and see. Sherry Yard (pastry chef genius--think Wolfgang Puck's restaurants, several award-winning cookbooks, and one of the Top Chef Desserts guest judges) is a hoot--it's so exciting watching her make (and eat!) our recipes. Click below to see. And further down you'll find my recipe, Key Lime Lollies. I ate a half dozen of them in the testing process--without regret.
VIDEO: Sherry Yard Makes Top 3 Finalists' Recipes
Key Lime Lollies
Graham Cracker Toffee:
15 graham cracker squares
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/8 tsp salt
2 8-oz packages cream cheese, room temperature
1 cup confectioners’ sugar
2 tsp finely grated Persian lime zest
3 tbsp key lime juice
1 tsp vanilla extract
24 lollipop sticks
3 cups white chocolate chips
2 Tbsp finely grated Persian lime zest for garnish
Toffee: Preheat oven to 350F. Line a rimmed baking sheet with foil. Arrange graham crackers close together in a single layer. Combine butter, brown sugar, and salt in small saucepan; cook 1-2 minutes until mixture is bubbling vigorously and appears foamy. Immediately spread mixture over graham crackers. Bake 10 minutes. Cool completely on sheet. Place in plastic zipper-top bag and coarsely crush.
Filling: In a large bowl, beat the cream cheese, confectioner’s sugar, lime zest, lime juice, and vanilla with an electric mixer until blended and smooth (stop to scrape down bowl 1-2 times). Reserve 1/4 cup crumbled toffee; fold remaining toffee into filling.
Using a #40 size cookie scoop, scoop balls onto foil-lined cookie sheets (mixture will be soft). Place in freezer 15-20 minutes to firm up, then roll into balls. Stick a lollipop stick into each ball. Freeze at least 30 minutes more.
Coating: Finely crush the reserved 1/4 cup toffee. In the top of a double boiler, melt the white chocolate chips. Holding lollipop stick, dip each lollipop in white chocolate to coat, tapping off excess. Place upright in glasses or stick in flower foam (set atop baking sheet) and garnish with a tiny bit of the reserved 1/4 cup toffee and pinch of lime zest. Place in the refrigerator to set up. Makes 24 lollies.