A lovely dessert with fresh, vibrant flavours and a smooth, velvety texture. Don’t be intimidated by the recipe – this is definitely both manageable and worth the effort! To make it easy on yourself, measure everything out before-hand.
Robyn cooked us an amazing dinner last night: herbed polenta with balsamic mushrooms, caramelized onions, slow roasted tomatoes and roasted garlic. I made this for dessert, and we all loved it – it’s fresh and light enough to follow a rich or heavy meal.
Ingredients:
3/4 cup plus 4 tbsp sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tbsp grated lemon peel
3 large eggs, separated
1/3 cup all purpose flour
1/3 cup fresh lemon juice
1 1/2 cups milk (do not use low-fat or nonfat)
Optional topping ingredients:
1-2 cups whipping cream
½ cup-1 cup raspberries or blueberries
¼ cup water
Preparation:
Preheat oven to 350°F. Butter 6-8 ramekins. Place dishes in metal cake pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into cake pan to come halfway up sides of dishes.
Bake pudding cakes until puffed and firm to touch, about 40 minutes. Transfer dishes to plates.
While the cakes are baking, prepare the topping: To make the berry puree, simmer berries with a little water in a saucepot until it reduces, then strain through a fine sieve. Let cool. Whip the cream, and then swirl the puree into the whipped cream (just a few strokes with your spoon will do – don’t overmix).
Adapted from Bon Appetit
-Theresa
Robyn cooked us an amazing dinner last night: herbed polenta with balsamic mushrooms, caramelized onions, slow roasted tomatoes and roasted garlic. I made this for dessert, and we all loved it – it’s fresh and light enough to follow a rich or heavy meal.
Ingredients:
3/4 cup plus 4 tbsp sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tbsp grated lemon peel
3 large eggs, separated
1/3 cup all purpose flour
1/3 cup fresh lemon juice
1 1/2 cups milk (do not use low-fat or nonfat)
Optional topping ingredients:
1-2 cups whipping cream
½ cup-1 cup raspberries or blueberries
¼ cup water
Preparation:
Preheat oven to 350°F. Butter 6-8 ramekins. Place dishes in metal cake pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into cake pan to come halfway up sides of dishes.
Bake pudding cakes until puffed and firm to touch, about 40 minutes. Transfer dishes to plates.
While the cakes are baking, prepare the topping: To make the berry puree, simmer berries with a little water in a saucepot until it reduces, then strain through a fine sieve. Let cool. Whip the cream, and then swirl the puree into the whipped cream (just a few strokes with your spoon will do – don’t overmix).
Adapted from Bon Appetit
-Theresa
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