Key Lime Pie Popsicles- Paletas de Pay de Limón
Easy and quick dessert recipe for Key Lime Pie Popsicles. Paletas de Pay de Limón. The only effort is in squeezing the limes, and it’s worth it.
If there is one dessert that is liked universally all over the world, then it got to be an ice-cream or a simple frozen dessert. Popsicles are called as Paletas in Mexico. There are basically two kinds of paletas. The ones that are water based and the ones that are milk based. The water based ones are called as Paletas de aguas and the milk based ones are called as Paletas de leche. This recipe for Key Lime Pie Popsicles- Paletas de Pay de Limón is inspired by the Florida Key lime pie. Its to die for. If you like tart and sweet, then this recipe for Key Lime Pie Popsicles is for you. The first time I had this Key Lime Pie Popsicles dessert, I was just blown over. It was intensely tart and creamy. The addition of condensed milk makes for a very smooth texture and nicely compliments the tartness of the limes in Key Lime Pie Popsicles.
I adapted this recipe Key Lime Pie Popsicles from a beautiful book called Paletas.
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
Here is how to do Key Lime Pie Popsicles- Paletas de Pay de Limón.
I did not use Key limes today as I am far, far, far away from Florida. I used the small Indian limes. First, lets zest the limes. Zest the limes so as to have about 2 teaspoon of lime zest. Make sure to only zest the top skin and not the white part that’s beneath the skin of the lime. The white part is the pith and its very bitter.
Juice the limes to have about 1/2 cup (125 ml). You can add up-to 3/4 cup. Indian limes are very tart. So 1/2 cup of lime juice was good enough.
Put the sweetened condensed milk, milk, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined. The original recipe uses half and half instead of milk. I just kept it light by using milk. Add milk or half and half according to your taste and preference.
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.
Pulse the graham cracker or marie biscuits in a mixer/blender to a coarse powder. Spread the graham cracker / marie biscuit pieces on a large plate. Unmold the Key Lime Pie Popsicles / paletas and press each side into the graham crackers, coating completely.
- 1 (14-ounce/400 grams) can sweetened condensed milk
- 1 cup milk
- 1/2 cup freshly squeezed lime juice (about 6 small limes)
- 2 teaspoons lime zest
- Pinch of salt
- 3 cups coarsely crushed Marie biscuits, or graham crackers
- Put the sweetened condensed milk, milk, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined.
- 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.
- Spread the graham cracker / marie biscuit pieces on a large plate. Unmold the paletas and press each side into the graham crackers, coating completely.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 hours
- Category: Dessert
- Cuisine: Mexican
- 1 (14-ounce/400 grams) can sweetened condensed milk
- 1 cup milk
- 1/2 cup freshly squeezed lime juice (about 6 small limes)
- 2 teaspoons lime zest
- Pinch of salt
- 3 cups coarsely crushed Marie biscuits, or graham crackers
- Put the sweetened condensed milk, milk, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined.
- 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.
- Spread the graham cracker / marie biscuit pieces on a large plate. Unmold the paletas and press each side into the graham crackers, coating completely.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 hours
- Category: Dessert
- Cuisine: Mexican
Find it online : https://www.kannammacooks.com/key-lime-pie-popsicles/
Cooking without Indian Chillies in India is like cooking without fire. We are the kings of spice. The substance that gives chillies their heat and intensity when eaten is called capsaicin. Its mainly found in the seeds of the chillies. So if you want the flavor but less heat, then take out the seeds and use the skin alone. The general rule of thumb is that the smaller the chilli, higher the heat. When you eat a chilli, the capsaicin chemicals sends a message to the brain that something hot has been eaten. The pain receptors sends this message from the tongue and the throat. The brain in turn responds to the heat in the mouth by raising the heart rate and brings in the sweat / perspiration.
There are numerous varieties of chillies available in India. India is the worlds largest producer and consumer of chillies. We eat a lot of chillies. I have just compiled the most popular ones that I have used and come across.
Kashmiri Red Chilli – Its an intensely colored chilli. It does not have much heat to it but its the most sought after chilli for its color. When ground, the seeds are removed and the skin is ground to a fine powder. The chillies as such are not widely used. Its more known for the powder that’s made out of it. Its called as Kashmiri mirch.
Guntur – Guntur chilli has to be the most popular chilli in South India. Its spicy and a hot variety of chilli. It comes from Guntur district of Andhra Pradesh. Guntur sannam is a sub-variety that’s very popular and has high demand.
Salem Gundu – Its the most popular chilli used in Tamilnadu and its medium hot. Gundu in Tamil means fat. Its a small round fat chilli with lots of seeds in it. Its widely used in making chutney and sambar and for tempering / tadka purposes.
Byadagi – Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma. This is my favorite chilli. Its widely used in udipi and mangalore cuisine.
Dhani – Its the dried form of birds eye chilli. Its really spicy and hot and pungent.
Here is a picture of the other popular chillies around the world.
Image courtesy for this picture above Food52
