- Well, you know how a jam is made. First you look for an enameled pot. Then finely slice the limequats with a honed knife and layer the slices in the pot, sprinkling them with the sugar as you go, while you cut all the little fruits.
- When they're all sliced, heat the pot on medium heat and bring to a soft boil. Boil the mixture until the peel is tender. I had to add some water, it mustn't dry out. You can also add some water at the end if it's too thick. To test the consistency, pour a tablespoonful on a plate and let it cool.
I warn you that I don't like sweets that are overly sweet, so maybe you'll need to add more sugar. I thought this jam had the most incredible aroma. Addictive. Maybe
lime jam is as good, but I've never tasted it. Maybe I'll take to visiting the fridge and sniffing the jam jar, like I used to do with ras el hanout.
This jam was so good that I had to figure out something to add it to. Something that provided the perfect background for that acid note. The next day my parents
showed up, just arrived from a trip to the Mediterranean island of Ibiza, bringing me a cookbook with traditional recipes. Among them was the famous fláo a delicious
tart made with whey cheese.... Mmmm, it could be a good idea... yum. Don't you think this is plain serendipity? I finally didn't opted for flaó, as it includes
aniseseed and fresh mint and I thought that would be too many different flavors in one single tart. But I did settle for the whey cheese tart concept (that is,
ricotta cheese). So here it is, inspired by this wonderful recipe, and with whipped egg whites to make for a fluffier filling. Take into account that the recipe calls
for the tart to be prepared in advance, so that it can cool down inside the oven as slowly as possible.