The recipe for a frozen Margarita cake with tequila
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Frozen Margarita pie (yes, that's with tequila!).
It must have been halfway through my running route when I heard chef Andy Baraghani share his recipe for Frozen Margarita Pie on the Bon Appétit food podcast (about exercising and only being able to think about food, more on that later). I became completely restless. Did I start running faster (home)? Yes. Did I also have to stop for a moment because I was overwhelmed by an intense craving for a Margarita pie? Yes.
INGREDIENTS
90 grams unsalted butter
10 digestive biscuits
40 grams sugar
1/2 teaspoon salt, in parts
180 ml cold heavy cream (not whipped)
5 limes
1 can (379 g) condensed milk
50 ml tequila blanco
Requirements
food processor with chopping blade
Low round cake pan
Listening to others talk about food is one of my joys in life, alongside watching people make it. And then I want to have that food. Once home, I immediately went to look up this recipe, and because IT CAN'T BE ANY OTHER WAY than that you also want to make this, I'm writing it down for you here.
How to make the Frozen Margarita Pie
1. Start a day in advance because the pie needs to be in the freezer for at least 8 hours, preferably overnight.
2. Melt the butter in a saucepan over medium heat. Let it cool slightly.
3. Crush the digestive biscuits in the mixing bowl of the food processor.
4. Add the sugar, 1/4 teaspoon salt, and the melted butter to the mixing bowl and blend until the mixture resembles wet sand.
5. Scoop the mixture into the pie dish and press everything down firmly and evenly with the smooth bottom of, for example, a can or a measuring cup.
6. Press firmly along the edges so that the mixture rises along the walls of the dish, preferably up to the top edge.
7. Place in the freezer for 20 minutes.
8. In the meantime, whip the cream in a medium bowl for about 3-5 minutes until stiff peaks begin to form.
9. Juice 4 of the limes over a fine sieve into a measuring cup. You should have about 120 ml.
10. Pour the lime juice into another medium bowl and mix in the condensed milk, tequila, and the last 1/4 teaspoon of salt with a whisk.
11. Stir with the whisk until completely smooth.
12. Fold half of the whipped cream into the lime juice mixture, and gently stir with a spatula while turning the bowl a little.
13. Repeat with the second half of the whipped cream until everything is incorporated.
14. Remove the crust from the freezer and pour the liquid mixture in from the center.
15. Smooth with the back of a spoon to the outer edges.
16. Grate (preferably with a Microplane) half of the peel of the last lime over the pie filling.
17. Place in the freezer for 8 hours or, preferably, overnight.
18. Share with nice people and enjoy!
Source: Bon Appétit
