Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Key lime pie
A creamy cake classic from Florida with fresh lime juice and a crispy cookie base - ideal for hotter days.
The quantity in the recipe is sufficient for a cake tin with a diameter of between 24 and 26 cm.
For the floor
| Ingredients | ||
|---|---|---|
| 300 | g | Butter cookies |
| 80 | g | Butter (melted) |
| pinch | Cinnamon | |
For the filling
| Ingredients | ||
|---|---|---|
| 500 | g | Cream cheese (heavy cream stage) |
| 300 | g | Condensed milk (sweetened) |
| 3 | Limes (juice and zest) | |
| 200 | g | Whipped cream as decoration |
- Preheat the oven to 175 °C (top/bottom heat).
- Finely crumble the cookies, melt the butter, mix well and press well to form a base.
- Pre-bake the base for 10 minutes, then leave to cool slightly.
- For the filling, whip the cream cheese with a hand mixer and slowly pour in the sweet condensed milk, refine with lime juice and lime zest.
- Pour the lime mixture onto the cooled base and chill in the tin for several hours or preferably overnight.
- Finally, whip the whipped cream until stiff and spread over the mixture as a topping. Decorate the edges with thin slices of lime and lime zest as desired.
