Lemon Pudding Cake With Raspberry Coulis Recipe - Cooking Index
Lemon Pudding Cake With Raspberry Coulis Recipe - Cooking Index
| For Pudding Cake | ||
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 3 cups | 594g / 20oz | Eggs - separated (large) |
| 1 cup | 237ml | 1% milk |
| 1 cup | 237ml | Lemon - zested (large) |
| 5 tablespoons | 75ml | Fresh lemon juice |
| For Raspberry Coulis | ||
| 1 | Frozen raspberries in syrup - (10 oz) | |
| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Fresh lemon juice - or to taste |
Make Pudding Cake: Preheat oven to 350 degrees.
Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
Make Raspberry Coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
Serve pudding cake with syrup.
This recipe yields 6 servings.
Cooks' Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B25) - from the TV FOOD NETWORK
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