 |
|
|
|
 |
|
 |
| |
| Home -> [Cakes, Desserts, Fruits, Lemon, Puddings & Custards] -> [Lemon pudding cake with berry coulis Recipe] |
Lemon pudding cake with berry coulis
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cakes, Desserts, Fruits, Lemon, Puddings & Custards |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | -JUDI M. PHELPS | | 1
| cup | Sugar | | 1/8
| tsp | Salt | | 1/4
| cup | Flour | | 4
| tbsp | Butter, melted | | 1/2
| cup | Lemon juice | | | Grated zest of 1 lemon | | 3
| | Eggs, separated | | | Pn Nutmeg | | 1
| cup | Milk | | | ********BERRY COULIS******* | | 2
| | 1-pt baskets raspberries or | | 2
| | 10-oz pkg. froz. raspberries | | | -thawed | | 2
| tbsp | Fresh lemon juice | | | Sugar to taste |
|
Procedures:
| 1 | In a mixing bowl, combine ?cup of the sugar, the salt, and the flour and stir. | | 2 | Add the melted butter, lemon juice, lemon zest, and egg yolks. | | 3 | Mix until well blended. | | 4 | Stir in the nutmeg and milk. | | 5 | In a separate bowl, beat the egg whites with the remaining ?cup sugar until they are stiff but still moist. | | 6 | Fold into the lemon mixture. | | 7 | pour the batter into a buttered 8-inch square baking pan. | | 8 | Set in a larger pan and pour hot water into the larger pan to come halfway up the sides of the baking pan. | | 9 | Bake at 350 °F for 40-45 minutes, until the top is lightly browned. | | 10 | while the pudding is baking, prepare the berry coulis. | | 11 | Place the raspberries, lemon juice, and as much sugar as you wish in the bowl of a food processor and puree. | | 12 | Strain through a fine sieve, taste, and adjust the seasoning. | | 13 | spoon the pudding cake, warm or cold, into individual plates that have been lined with the berry coulis. | | 14 | Pass any extra coulis. |
|
|
|
|
|
|
|
|
|
|
