lumicero/recipes-ing2inst huggingface dataset:
Title: Mediterranean Olive Oil Cake
Ingredients:
- 3/4 sugar
- 1 orange blossom honey
- 3 green cardamom pods
- 1/2 olive oil
- 1 all-purpose flour
- 1/2 semolina flour
- 1 1/2 baking powder
- 1 ground cardamom
- 1/2 kosher salt
- 1/4 baking soda
- 1/2 sugar
- 3 eggs
- 2/3 orange zest
- 1 1/2 lemon zest
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Make the syrup at least a day ahead. When ready, bring 3 cups water, sugar, honey, and cardamom to a boil in a medium heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer, and syrup is reduced to 3 1/4 cups, about 40 minutes. Strain syrup, removing cardamom pods and seeds.
2. When ready to make the cake, first, preheat oven to 350F, then brush 9" diameter springform pan with oil.
3. Have two medium bowls and one large bowl set aside. In the first medium bowl, whisk both flours and the baking powder, ground cardamom, salt and baking soda. Mix well.
4. Using an electric mixer with the large bowl, beat 1/4 cup sugar and 1/2 cup oil for 1 minute. Beat in yolks, then add the flour mixture. Beat in yogurt, zest, and extracts.
5. In the other medium bowl and using clean, dry beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend, in 2 portions. Transfer to prepared pan and smooth the top.
6. Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a thin metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup to use during serving.
7. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Sprinkle almonds over. Cut into wedges and serve drizzled with more syrup.
Title: Cactus Meringues
Ingredients:
- 2 1/4 sugar
- 8
Instructions:
1. Preheat your oven to 350 degrees F. Line a baking tray with parchment paper and spread sugar in a layer. Place the sugar inside the oven and bake until sugar is hot to the touch but not caramelized, about 7-10 minutes.
2. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on the slowest speed. Over the next 7-8 minutes, gradually crank up your mixer to full speed until the eggs have reached stiff peaks.
3. Take your sugar out of the oven and turn it down to 200 degrees F. Slowly add the sugar to your eggs with the mixer still on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
4. Once all the sugar is added keep the mixer going for a minute longer or until your mixture is looking thick and glossy. A good way to check if it is done is to dip your finger into the mix and see if creates a peak once pulled out. If you can move your finger and the meringue stays still, it’s ready.
5. Paint two piping bags green and one pink. Fit the 6B Wilton nozzle in one green bag, the 798S nozzle in the other green bag and the JEM 30 nozzle in the pink bag.
6. Use the 6B Wilton nozzle to pipe bulbus round cactus shapes and the 798S nozzle to pipe succulent shapes. Use the pink bag to add little flowers to your cacti.
7. Bake meringues for 40 minutes or until the cactus come away from the baking paper clean and the base is firm.
Title: Port Trifle
Ingredients:
- 3/4 unsalted butter
- 1 1/4 sugar
- 1 lemon zest
- 1 vanilla extract
- 1/2 eggs
- 3 salt
- 2 1/4 baking powder
- 1 1/4 buttermilk
- 1 turbinado sugar
- 1/2 vanilla extract
- 1 sugar
- 1/2 sherry wine
- 2 lemon juice
- 3 mascarpone cheese
- 1/4 port wine
- 3 sugar
- 1 cinnamon stick
- 1 black peppercorns
- 1 strawberry
- 1/3 raspberries
- 1 sweet cherries
- 4 raspberries
- 1 blueberries
- 1 blackberry
- 1
- 2/3
Instructions:
1. For cake, preheat oven to 300°F and grease an 11 x 17-inch jelly roll pan and sprinkle bottom & sides with sugar, shaking out excess.
2. Beat butter with sugar until fluffy. Add lemon zest and extracts. Add eggs one at a time, mixing well after each addition. In a separate bowl, sift flour with salt and baking powder. Stir in flour alternately with buttermilk, starting and ending with the flour. Scrape batter into prepared pan, spread to level and sprinkle with turbinado sugar.
3. Bake for 55 to 65 minutes, until a tester inserted in the canter of the cake comes out clean. Let cake cool for 15 minutes in pan, then turn out onto cooling rack to cool completely.
4. For custard, whip cream to medium peak and fold in vanilla. Chill. Whisk egg yolks, sugar, sherry and lemon juice over a pot of gently simmering water until doubled in volume and holds a ribbon when whisk is lifted. Remove from heat and whisk in mascarpone until smooth. Fold in whipped cream and chill until ready to serve.
5. For port glaze, simmer port with sugar, cinnamon stick and peppercorns until shiny and reduced by half, about 15 to 20 minutes. Remove from heat and cool to room temperature. Toss prepared fruits together with 4 Tbsp of glaze and let macerate for up to 30 minutes before serving.
6. Using a 3-inch round cookie cutter, cut pound cake into 12 to 16 circles. Either on a plate or in a suitable glass, place 1 disc of cake. Sprinkle with 2 Tbsp of berry mixture and dollop custard on top. Drizzle port glaze over cream and fruit. Repeat this process once more. Garnish with a sprig of mint or berries.
Title: Pumpkin Pie Parfaits
Ingredients:
- 13 unsalted butter
- 1 confectioners' sugar
- 1/2 pumpkin puree
- 1/2 Bourbon
- 2 1/2 pumpkin pie spice
- 1 white chocolate chips
- 1/2 heavy cream
- 2
Instructions:
1. Put 7 cookies in a zip-lock plastic bag and crush into crumbs with a heavy pan.
2. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses (or use wine goblets) with the butter.
3. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping and refrigerate the prepared glasses.
4. Place 1/2 cup confectioners' sugar, the pumpkin puree, 1-1/2 teaspoons of the bourbon (or Rum) and the ground pumpkin pie spices in a food processor. Pulse until smooth, about 1 minute.
5. Place the white chocolate chips in a microwave safe bowl and microwave at medium power about 1 minute, stirring halfway until melted.
6. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
7. Beat 1-1/2 cups chilled heavy cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth.
8. Divide among the prepared glasses and refrigerate until ready to serve. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form.
9. Top the parfaits with the whipped cream and the reserved cookie crumbs and the remaining 6 cookies.
Title: Yum-Yum Cake
Ingredients:
- 2 self rising flour
- 2 sugar
- 2 baking soda
- 2 eggs
- 2 crushed pineapple
- 1 sugar
- 1 evaporated milk
- 1/2 - 1 margarine
- 1 pecans
- 1 coconut
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Mix first 5 ingredients together and bake in a 9x13 pan for 25 minutes or until golden brown.
3. The next 6 ingredients are for the icing.
4. Boil the first 3 for 2 minutes, then add the following three and spoon over warm cake.
Title: Lemon Ginger Loaf With Apricot Glaze
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1 baking soda
- 1 granulated sugar
- 1/2 butter
- 2 eggs
- 1 milk
- 2 lemons
- 2 fresh ginger
- 1/2 granulated sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside.
2. In a medium size bowl combine dry ingredients and set aside.
3. Combine sugar and butter in a separate large bowl and cream together until well blended.
4. Grate and juice both lemons and put them aside.
5. Mince fresh ginger on cutting board and put into a small bowl.
6. Crack eggs into a small bowl and beat until light and fluffy.
7. Add eggs to the butter and sugar mixture and stir until well combined.
8. Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled.
9. Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth.
10. Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan.
11. Put loaf into oven for approximately 1 hour or until lightly browned on top.
12. Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool.
13. Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf.
Title: Anmitsu
Ingredients:
- 1/16 agar-agar
- 6 sugar
- 1 lemon juice
- 1 2/3 water
- 1 water
- 2/3 sugar
- 2 lemon juice
- 1/2 orange
Instructions:
1. Soak agar-agar in water to soften. Then if needed cut the agar-agar into small pieces.
2. Put 1 2/3 cup of water in a pan and put on low heat.
3. Add squeezed agar-agar in the pan and dissolve in the water. Stir until completely dissolved then if needed strain the liquid and add the sugar and lemon juice.
4. Now pour the liquid in a flat container and cool to firm.
5. Mix water, sugar, and lemmon juice to make syrup. If you need to thicken heat it and reduce.
6. Cut kanten jello into small cubes.
7. Serve kanten jello and fruits in individual bowls.
8. Pour syrup in the cups and put anko on the top.
Title: Prune Mousse
Ingredients:
- 1/2 dried prune
- 1 1/2 armagnac
- 1/2 lemon juice
- 1 -2 sugar
- 2 -3 heavy cream
- 1
- 2
Instructions:
1. Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
2. Whip the heavy cream and fold it into the prunes. Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving. YIELD 4 servings.
Title: Quick "n" Easy Black Forest Pudding
Ingredients:
- 3 pudding
- 2 1% low-fat milk
- 12
- 8
Instructions:
1. Arrange four dessert dishes with three vanilla wafers in the bottom of each one. Set aside.
2. Cook the pudding according to package instructions, using 1 percent low fat milk. When the pudding starts to boil, remove from heat and pour an even amount into each dish (approximately 1/2 cup).
3. Drop 2 teaspoons of preserves into the center of each pudding. If the wafers rise to the top, gently push them back down with a spoon.
4. Let the pudding cool slightly and then refrigerate, or serve warm. Garnish with fat free Reddi Wip.
Title: Essential Boy Bribes
Ingredients:
- 1 1/2 graham cracker crumbs
- 5 butter
- 2/3 unsalted butter
- 5 light brown sugar
- 1/3 granulated sugar
- 3 salt
- 1/8 vanilla extract
- 1 all-purpose flour
- 3/4 cream cheese
- 1 granulated sugar
- 10 egg
- 1/4 vanilla extract
- 1
Instructions:
1. For the crust:
2. Preheat oven to 325°. Butter a 9"-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
3. To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips.
4. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.
5. For the cookie dough:
6. Next, prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.
7. Decrease mixer speed to low and add flour. Mix just until incorporated.
8. Stir in chocolate chips. Set aside.
9. For the filling:
10. To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
11. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
12. Bake about 30 minutes, or until set. Transfer to wire rack.
13. To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle.
14. Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. These bars are served best straight from the refrigerator, after cooled.
Title: Yellow Angel Food Cake
Ingredients:
- 12 cold water
- 1/2 salt
- 1 sugar
- 1 cake flour
- 1 1/2 cream of tartar
- 1/2 baking powder
- 1/2
Instructions:
1. Beat water and egg yolks and salt for 15 minutes
2. Fold in sugar and lemon extract
3. Sift dry ingredients together 5 times
4. Fold into egg mixture
5. Bake as for angel food cake (I'm guessing 325°F for 30 minutes).
Title: Chocolate Souffles
Ingredients:
- 4 caster sugar
- 200 dark chocolate
- 50 butter
- 3 caster sugar
- 7 cocoa powder
- 1/4
- 1
Instructions:
1. Grease ten 1/2 cup ovenproof dishes with softened butter. Place sugar in one of the dishes, turn dish to coat base and side. Tip excess sugar into next dish, repeat with all dishes. Place dishes on oven tray.
2. Combine chocolate and butter in large heatproof bowl over pan of simmering water, ensuring that water does not touch bottom of bowl, stir until melted. Remove bowl from heat, stir in egg yolks.
3. Beat egg whites in large bowl with electric mixer until soft peaks form, gradually add extra sugar, beating until dissolved.
4. Using a balloon whisk, gently fold half of the egg-white mixture into chocolate mixture, then gently fold in the remainder of the egg-white mixture.
5. Divide souffle mixture among dishes. Bake uncovered for about 12 minutes in preheated oven to moderately hot 180°C.
Title: Sour Lemon Cake
Ingredients:
- 4 butter
- 3/4 caster sugar
- 1 1/2 lemon rind
- 2 eggs
- 1 1/2 self raising flour
- 1/2 sour cream
- 1/2 lemon juice
Instructions:
1. Place butter, sugar and lemon rind in the bowl of an electric.
2. mixer, and beat until light and creamy. Add eggs to mixer.
3. and beat well. Fold flour, sour cream and lemon juice.
4. through mixture.
5. Immediately place mixture in a greased and lined 20cm.
6. (8 inch) square and bake in a preheated 180 *c.
7. (350 *F) oven for 40 minutes or until cake is cooked when.
8. tested with a skewer.
9. Cut cake into wedges and serve warm with cream.
10. Serves 8 to 10.
Title: Syrup Cake
Ingredients:
- 1/2 sugar
- 1/2 butter
- 2 eggs
- 2 flour
- 2 salt
- 1 baking soda
- 1/2 buttermilk
- 1/2 vanilla extract
- 2
Instructions:
1. Mix sugar, butter and syrup together and blend well.
2. Add eggs and continue to blend.
3. Add flour, salt and soda together in a small bowl.
4. Add the flour mixture to the mix alternating with buttermilk.
5. Add vanilla and mix thoroughly.
6. Bake in a well greased and floured tube pan at 350 degrees for 45 minutes to 1 hour or until a toothpick in the center comes out cleanly.
Title: Caramel Banana Cake Roll
Ingredients:
- 1 cake flour
- 1/2 baking soda
- 1/2 salt
- 1/4 baking powder
- 2 eggs
- 3/4 sugar
- 1/2 banana
- 1 vanilla extract
- 1 fresh lemon rind
- 3 confectioners' sugar
- 1 low-fat cream cheese
- 4 light brown sugar
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 1
- 2
Instructions:
1. Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
2. Combine the flour, baking soda, salt and baking powder.
3. In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
4. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
5. Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
6. Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
7. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
8. Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
9. For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
10. Unroll cake, spread filling over cake to within 1/2" of edge.
11. Roll up again, place seam side down on serving platter.
12. Cover and refrigerate at least 1 hour before serving.
13. Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.
Title: Easter Cheese Mold (Paskha)
Ingredients:
- 2 cottage cheese
- 1 1/2 farmer cheese
- 8 sugar
- 6 cream cheese
- 1 1/2 heavy cream
- 3/4 lemon, zest of
- 1/2 vanilla extract
- 1 vanilla bean
- 1/2 golden raisin
- 1
- 1/2
Instructions:
1. In a large bowl, combine the cottage cheese or farmer’s cheese, sugar, cream cheese, and egg yolks, stirring to mix.
2. In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
3. Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
4. Line a clean, unused 8 cup flower pot with a double layer of rinsed and squeezed dry cheesecloth. Spoon the cheese mixture into the lined pot, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2 pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
5. Empty the bowl. Unmold the paskha onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the paskha to form the letters XB, which stands for Khristos voskres (“Christ has risen”).
Title: Sugar-Free Chocolate Mousse
Ingredients:
- 1 unflavored gelatin
- 1 cold water
- 2 boiling water
- 1 Splenda granular
- 1/2 salt
- 1/8 heavy whipping cream
- 1 vanilla extract
- 1
Instructions:
1. Preparation:
2. Chill a medium mixing bowl in the refrigerator.
3. Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.
4. In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.
5. Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
6. May be made a day in advance.
Title: No Bake Cherry Cookies Sugar Free
Ingredients:
- 1 butter
- 1 Splenda granular
- 1 cornstarch
- 1 vanilla
- 2/3 dried tart cherry
- 3/4 unsweetened dried shredded coconut
- 2 quick-cooking oats
- 1 pecans
Instructions:
1. Beat butter, Splenda and cornstarch together until creamy.
2. Add vanilla, cherries and coconut and mix well. Stir in oats.
3. Refrigerate dough for several hours.
4. Shape into 1-inch balls and roll into pecans. Store in the refrigerator.
Title: Ultimate Lemon Layer Cake
Ingredients:
- 1 fresh lemon juice
- 1 unflavored gelatin
- 1 1/2 granulated sugar
- 1/8 salt
- 4 eggs
- 6 unsalted butter
- 8 cake flour
- 2 1/4 vanilla extract
- 1 sugar
- 6 baking powder
- 2 salt
- 1 3/4 unsalted butter
- 4 granulated sugar
- 1 water
- 12 fresh lemon juice
- 2 corn syrup
- 1
- 1/4
- 1
Instructions:
1. Filling: Measure 1 tablespoon lemon juice into a small bowl; sprinkle gelatin over the top.
2. Heat remaining lemon juice, sugar, and salt in medium non-reactive sauce pan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling.
3. Whisk eggs and yolks in a large non-reactive bowl.
4. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.
5. Cook over medium-low heat, stirring constantly until mixture reaches 170° and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 minutes.
6. Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated.
7. Pour filling through a fine-meshed strainer into a bowl.
8. Cover surface with plastic wrap; refrigerate until firm enough to spread, about 4 hours.
9. Cake: Preheat oven to 350°.
10. Grease and flour two 9-inch cake pans and line with parchment paper.
11. In a medium bowl, whisk together egg milk, egg whites and vanilla.
12. In a mixer bowl, combine flour, sugar, baking powder and salt; mix at slow speed.
13. Add butter one piece at a time, continue to beat until mixture resembles moist crumbs and no visible butter chunks.
14. Add all but 1 cup of milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes.
15. With mixer running, add remaining 1/2 cup milk mixture, beat 1 mintute more.
16. Divide batter evenly between cake pans.
17. Bake 23-25 minutes or until toothpick in center of cakes comes out clean.
18. Loosen cakes from side of pan with a small knife, cool in pan 10 minutes then remove from pan onto greased wire rack, remove parchment paper, invert again and cool completely.
19. Icing: Combine all ingredients in a mixer bowl or heatproof bowl.
20. Set over medium saucepan filled with 1-inch of simmering water.
21. Cook stirring constantly until mixture reaches 160°, 5-10 minutes.
22. Transfer mixture to mixer bowl (if needed) and beat on medium speed until soft peaks form, about 5 minutes.
23. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer.
24. Assembly: Cut each layer in half horizontally.
25. Spread 1 cup of lemon filling evenly on each cake, (except the top layer) leaving 1/2-inch border around cake.
26. Place top layer on cakes, smooth out any filling that may have leaked from the layers.
27. Refrigerate while you make the icing.
28. Spread icing on cake.
Title: Walnut Pastries
Ingredients:
- 150 walnuts
- 175 caster sugar
- 1 ground cinnamon
- 1/2 unsalted butter
- 375 lemon juice
- 80 lemon rind
- 3
- 2
Instructions:
1. Preheat oven to 180°C.
2. Butter medium baking dish.
3. Combine walnuts, 25g sugar, egg whites and cinnamon.
4. Pull out a small handful of pastry (keep the rest covered to prevent drying out).
5. Lay out in a square on a bench.
6. Place a spoonful of walnut mixture in centre, fold in sides and roll into cigar shape. Place in baking dish.
7. Repeat--don't allow pastries to touch one another.
8. Brush with butter and bake for 30 minutes.
9. Meanwhile place remaining sugar, 300ml water, juice and rind in a saucepan.
10. Stir to dissolve sugar and bring to boil. Boil for 10 minutes until thick.
11. Pour syrup over cooked pastries.
Title: Pavê De Limão
Ingredients:
- 395 sweetened condensed milk
- 300 limes, juice and zest of
- 3 milk
- 500 -750
- 1/2 - 1
Instructions:
1. Zest and juice the limes. Set aside the zest for decoration.
2. Combine the condensed milk, cream and lime juice, and beat until thick (about 7 minutes using a hand mixer on high).
3. Have your ungreased pan ready.
4. Pour the plain milk into a shallow dish and dip each biscuit in the milk.
5. Arrange a layer of biscuits in the pan, and top it with about 1/4 of the beaten mixture (this will vary it you want more or fewer layers).
6. Keep repeating layers until you run out of the beaten mixture (you will probably have some biscuits left over).
7. Sprinkle the top layer with the reserved lime zest.
8. Refrigerate for at least two hours before serving. You can make this a day in advance.