The Grand Finalé to a Great Fiesta!
As Brendi asked for the recipe for the finalé served at our Mexican Cooking Day with Chef Hugo Raya, I thought I would post it separately, for all to enjoy. The step by step photos are actually in the post recapping our triumphant day. However, this is a simple dessert, easy to make and one that would travel easily for a summer potluck.
I will warn you that the recipe makes two of the dishes you see above, not just one. You may want to halve the recipe.
You could probably add other citrus flavours, and I would experiment with strawberry or raspberry, as well, adding the sieved juice to the milky mixture for a cloudy pink concoction.
If you come up with any other ideas, please chime in, below. I do feel that the fresh fruit salad and fresh mint are almost necessary compliments to this dish as it is refreshing, feels light, but is very substantial and the fruit and mint offer a well balanced finish.
Then again, mint and lime sing Summer, to me!
Thank you Chef Hugo, for this recipe. If you have eaten or made Pastel de limon, please share your story! Or, if you have another favourite Mexican dessert, share that. Let’s get this conversation started.
Pastel de limon
- 1 1/2 boxes of Maria cookies (biscuit type cookie)
- 3 can of sweetened condensed milk
- 700 g of whole milk
- 15 medium limes , juiced
- mint for garnish
Combine sweetened condensed milk and freshly squeezed lime juice; blend, and add whole milk until desired consistency is achieved (about 700g)
Layer casserole or spring form cake pan with cookies, filling all spaces; pour layer of filling over layer of cookies repeating three to four times, or until ingredients are used and the top layer of cookies is completely covered with cream
Grate lime zest on top, for garnish
Set in fridge for 4 hours; slice and serve garnished with fresh mint and fruit salad
The Mexican Flan, Queso de Flan, below, is another great dessert for a Mexican Fiesta, but for a more formal kind of meal, as they are presented individually.