Lemon Pudding Cakes with Marbled Raspberry Cream
This recipe makes 8 servings
|Per serving: about||-|
|total fat||27 g|
|sat. fat||16 g|
- Portion size: 8
Serve the pudding cakes in their dishes or let them cool for 5 minutes, then run knife around the edge and invert onto plates.
- 1-1/4 cups 1-1/4cupsgranulated sugar
- 2/3 cup 2/3cupbutter, softened
- 4 tsp 4tspgrated lemon rind
- 4 4eggeggs, separated
- 1/2 cup 1/2cupall-purpose flour
- 1/3 cup 1/3cuplemon juice
- 2 cups 2cupsmilk Marbled Raspberry Cream:
- 1/3 cup 1/3cupfrozen raspberries in syrup, thawed and drained
- 3/4 cup 3/4cupwhipping cream
- 1 tbsp 1tbspicing sugar
Grease eight 6-oz (175 mL) ramekins, custard cups or soufflé dishes; set aside.
In large bowl, beat 1 cup (250 mL) of the sugar, butter and lemon rind; beat in egg yolks, 1 at a time. Stir in flour and lemon juice until incorporated; stir in milk.
In separate bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold one-third into lemon mixture; fold in remaining whites.
Pour 3/4 cup (175 mL) into each ramekin. Place in roasting pan. Pour in enough boiling water to come halfway up dishes. Bake in centre of 350¡F (180¡C) oven until puffed and set, 35 minutes. (Make-ahead: Remove from water and let cool; cover and refrigerate for up to 12 hours. Rewarm as above in water in oven but for only 10 minutes.)
Marbled Raspberry Cream: Press raspberries through sieve into bowl. In large bowl, whip cream; using small spatula, swirl in raspberry purée to create marbled effect. (Make-ahead: Cover and refrigerate for up to 3 hours.) Top cakes evenly with marbled cream; dust with icing sugar.
Source : Canadian Living Holiday Best: Fall 2005