November 19, 2010 02:30 PM by Lori Wilson
Yigit may have been named the first ever Top Chef: Just Desserts winner this week, but there was another victory, as the Viewer Quickfire Challenge winner was revealed as well.
Viewers were tasked with creating a recipe for a dessert based on the flavors of Extra Dessert Delights gum: Mint Chocolate Chip, Strawberry Shortcake or Key Lime Pie. The entries were wittled down to the three best recipes, whereupon revered pastry chef and Top Chef: Just Desserts guest judge Sherry Yard made each one, sampled them and chose the winner.
The top three Viewer Quickfire Challenge finalists were Julie H. from Las Vegas, who came up with Triple Chocolate Grasshopper Mint Sandwich Cookies; Camilla S. of Nacogdoches, Texas, who created Key Lime Lollies; and Suzanne B. from Basking Ridge, New Jersey, who entered her Strawberry Shortcake Whoopie Pies.
After making and tasting all three delicious desserts, Sherry Yard chose the Key Lime Lollies as her favorite because it was original, simple and had the best flavor. As the winner, Camilla won a gift card for a kitchen makeover.
If you’d like to make some Key Lime Lollies for yourself, follow the recipe, as provided by Bravo, below:
Graham Cracker Toffee:
15 graham cracker squares
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 8-ounce packages cream cheese, room temperature
1 cup confectionersâ€™ sugar
2 teaspoons finely grated Persian lime zest
3 tablespoons key lime juice
1 teaspoon vanilla extract
24 lollipop sticks
3 cups white chocolate chips
2 tablespoons finely grated Persian lime zest for garnish
Preheat oven to 350F. Line a rimmed baking sheet with foil. Arrange graham crackers close together in a single layer. Combine butter, brown sugar, and salt in small saucepan; cook 1-2 minutes until mixture is bubbling vigorously and appears foamy. Immediately spread mixture over graham crackers. Bake 10 minutes. Cool completely on sheet. Place in plastic zipper-top bag and coarsely crush.
In a large bowl, beat the cream cheese, confectionerâ€™s sugar, lime zest, lime juice and vanilla with an electric mixer until blended and smooth (stop to scrape down bowl 1-2 times). Reserve 1/4 cup crumbled toffee; fold remaining toffee into filling.â€¨Using a #40 size cookie scoop, scoop balls onto foil-lined cookie sheets (mixture will be soft). Place in freezer 15-20 minutes to firm up, then roll into balls. Stick a lollipop stick into each ball. Freeze at least 30 minutes more.
Finely crush the reserved 1/4 cup toffee. In the top of a double boiler, melt the white chocolate chips. Holding lollipop stick, dip each lollipop in white chocolate to coat, tapping off excess. Place upright in glasses or stick in flower foam (set atop baking sheet) and garnish with a tiny bit of the reserved 1/4 cup toffee and pinch of lime zest. Place in the refrigerator to set up. Makes 24 lollies.
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Photo credit: Bravo
Topics: Bravo Reality TV Shows, NBC Reality TV Shows, Top Chef: Just Desserts |
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