This is a dish of mistakes. The meringue wasn't suppose to crack, the sauce should be thicker, and does lime even go with dates?! Mistakes happen, but this is a trifecta of nothing turning out right. Out of the entire batch, I had one meringue kiss that wasn't cracked and honestly it was not that appealing. I loved the cracked meringues. They were imperfectly gorgeous and resembled something The Flintstones would eat. While I should have thickened the sauce, I didn't want the texture to compete with the thick toffee. And dates and lime? Yes, they go together like peanut butter and jelly. This dessert is composed of meringue filled with lime curd, moist brown sugar date cake, a decadent toffee sauce, and blueberry compote. It's not your typical flavor pairings, but sometimes, things work out. Mistakes can be a blessing in disguise.
Now that we're nearing the end of winter, brainstorming for Spring desserts have become my biggest priority. When thinking of a new seasonal menu, I never think of flavors together, but rather ways in which to highlight an ingredient. My idea was to play around with citrus, a bridge between winter and spring. What better way than to make a fruit curd. Popular curd flavors include lemon, lime, and orange. My favorite flavor of curd happens to be grapefruit. I love how the bitter grapefruit is tamed with the addition of eggs, sugar, and butter. The biggest surprise of this dessert happens to be the crumble. It is a basic green tea crumble, but it's the flavors that are added after that makes it come alive. This entire dessert brings about flavors and ideas people are familiar with, such as curd or a crumble, but it is the way it has been treated that makes the familiar new.