“Deconstructed” desserts are taking the baking world by storm! The term entered the lexicon of cuisine in the 1990s, when Spanish chef Ferran Adrià, had the idea to break down traditional dishes into their core components, only to reassemble them with a focus on the visual and the sensory.
Imagine applying this technique to desserts like the Carlota de limón.
A Carlota de limón is a traditional Mexican dessert, an easy-to-make concoction assembled in layers and composed of evaporated and condensed milk, freshly squeezed lime juice, cream cheese, and those oh-so-good Galletas Marias.
The idea is to make a layered icebox cake by blending the milks and cream cheese and lime juice into a gooey, sweet base. A layer of this mixture is placed in the bottom of a baking dish and topped with Galletas Marias. The next layer adds more goo, and the process continues until you have a few layers.
Now use your imagination! Let’s say you’re having a dinner party, but instead of making the Carlota de Limón in a baking dish, cutting it, and serving it on dessert dishes, you break it into parts — you deconstruct it.
You make the cream cheese mixture and place it in a delightful bowl. You break the cookies into crumbs, placing them in another serving dish, but then you go a step further: You whip up bowls of toasted coconut, candied lime peel, chopped pistachios, and fresh berries, plus some small, fresh-cut mint leaves. The idea is that each bite combines creamy, crunchy, tangy and sweet — a traditional dessert, but one based on your guests’ own preferences.
All these decorative, happy dishes are then placed on the table, enabling your guests to come up with their own, delightful dessert. Some may prefer more pistachios or coconut. Some may not like Galletas Marias, but their personal choices are seemingly endless and you’re now a culinary genius, the talk of the town.
Carlota de limón, deconstructed
Ingredients
For the Carlota de limón
- 1.5 cans evaporated milk
- 1.5 cans sweetened condensed milk
- 3/4 cup freshly squeezed lime juice
- 1 ½ packages 8 oz. cream cheese
- In the U.S., Philadelphia cream cheese is sold in 8 oz. packages (225 g). In Mexico, Philly cream cheese is typically found in 180 g (6.4 oz.) or 200 g (7 oz.) packages, so adjust accordingly. Also, Philadelphia cream cheese is not the same in Mexico as in the U.S. because it has less fat and moisture content. If using Mexican Philadelphia cream cheese, add 19 g (0.7 oz) heavy cream to the mixture.
- 2.5 packages Galletas Marias, crumbled (toasting optional)
For the garnishes
- Galletas Marias (crumbled and toasted, if you prefer)
- Candied lime peel
- Toasted sweetened coconut
- Chopped pistachios
- Fresh fruit and berries
- Small, fresh-cut mint leaves.
Instructions
- In a blender, or in a bowl with a hand-held mixer, place the evaporated milk, condensed milk and lime juice. Blend or mix lightly to ensure it is fully incorporated.
- With a spatula, stir the mixture and incorporate cream cheese in pieces. Process in the blender. If using a mixer, beat for a few seconds until the mixture is smooth and coats the back of a spoon. If making with Mexican Philly cream cheese, add 19 grams heavy cream to the mixture.
- Place in fridge until ready to serve.
- Place cream cheese-lime mixture in a serving bowl. Accent with some chopped mint or pistachios. Place all garnishes in separate bowls. Set all on your table and let guests dig in, providing them with their own decorative dessert dishes.
Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter and the author of four baking books for “Dough Punchers” via CakeChatter. She is also the president of The American Academy of Wedding Professionals.
