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Title: Warm Lemon Pudding Cakes with Marbled Raspberry Cream
Categories: Dessert Fruit Pudding
Yield: 4 Servings
| 3/4 | c | (plus 4 tablespoons) sugar, |
| Divided | ||
| 6 | tb | Unsalted butter (3/4 stick), |
| At room temperature | ||
| 1 | tb | Grated lemon peel |
| 3 | lg | Eggs, separated |
| 1/3 | c | All-purpose flour |
| 1/3 | c | Fresh lemon juice |
| 1 1/2 | c | Milk (NOT low-fat or |
| Nonfat) | ||
| Powdered sugar |
MARBLED RASPBERRY CREAM: 1/2 cup thawed frozen raspberries in syrup 3/4 cup chilled whipping cream 2 Tbl sugar
Preheat the oven to 350F. Butter six 3/4-cup souffle dishes or custard cups. Place the dishes in a large roasting pan. Use an electric mixer to beat 3/4 cup plus 2 tablespoons of the sugar, the butter and lemon peel until well blended. Add the egg yolks, one at a time, beating well after each addition. Beat in the flour, then the lemon juice. Gradually mix in the milk. The mixture will be thin and may look curdled.
In a large bowl, use clean dry beaters to beat the egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff but not dry. Fold the whites into the yolk mixture in 3 additions. The mixture will be runny.
Divide the pudding-cake mixture equally between the prepared souffle dishes. Pour enough hot water into the roasting pan to come halfway up the sides of the dishes.
Bake the pudding cakes for about 25 minutes, until puffed and firm to the touch. Transfer the dishes to plates. (The cakes can be prepared up to 8 hours ahead. Let stand at room temperature.)
Sprinkle the cakes with powdered sugar and top with a dollop of Marbles Raspberry Cream.
Makes 6 servings.
MARBLED RASPBERRY CREAM: Puree the raspberries with their syrup in a food processor. Strain the puree and discard the raspberry seeds. Beat the whipping cream and sugar in a medium bowl untol soft peaks form. Drizzle the raspberry puree over the cream. Use a knife to swirl the puree into the cream just until the mixture is marbled in appearance. Makes about 1 cup. (The Marbled Raspberry Cream can be prepared up to 4 hours ahead. Cover and chill.)
[Pretty Delicious; Tarla Fallgatter] [Bon Appetit; April 1998]
Posted by Fred Peters. From: Fred Peters Date: 06-24-98 (12:02) The Neverending Bbs (286) Fido-Natio
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