Lime Esponjado Esponjado De Limón Recipes

PALETAS DE LIMóN

Steps:

• Combine the water, sugar, and lime zest in a small nonreactive saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve, then stir in the lime juice.
• If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

LIME ESPONJADO (ESPONJADO DE LIMóN)

Steps:

• In a small pot add the water and gelatin. Over medium heat let it cook for about 2 minutes or until the gelatin dissolves.
• Place the lime juice and condensed milk in a blender and blend for about 2 minutes. Add the dissolved gelatin to the blender and blend for 1 more minute.
• In a medium bowl, using an electric mixer beat the heavy cream for about 3 minutes. Fold the whipped cream into the lime mixture.
• Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.
• Add half of the egg whites to the mixture, gently folding to incorporate them. Don't overwork the mixture. Add the rest of the whites and fold the mixtures together.
• Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight. Serve with whipped cream or chopped graham crackers on top.