Sis. Patty Robinson
Kitchener Ecclesia, Ontario, Canada
This recipe is so easy! The name sounds hard, but it's not, and it's very elegant.
1/2 cup sugar
4 tsp. cornstarch
1/2 cup cream (I used 18%, called for half-and-half)
1 tbsp. finely grated lime peel
1/4 cup freshly squeezed lime juice
1 tbsp. butter
1/4 cup regular (not light) sour cream
4 chocolate cups
In small saucepan, stir sugar with cornstarch. Gradually stir in cream until smooth. Stir in lime peel and juice. Immediately add butter and set saucepan over medium heat. Stirring CONSTANTLY, bring mixture to a boil. Reduce heat to low. Continue to cook, stirring constantly, until thickened, from 1-2 min.
Remove from heat and, using a spatula, scrape mixture into a large bowl. Press a piece of waxed paper directly on surface of filling. Refrigerate immediately. When cool, after about 1 hour, fold in sour cream, using a rubber spatula. Fill chocolate shells. Any leftover filling can be kept for 2 days.
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