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PUCKER POWER
LEMON POLENTA CAKE
INGREDIENTS
3 eggs, separated
½ cup sugar
¼ tsp vanilla
2 oz melted butter
3 oz milk
2 T semolina
¼ c cake flour
pinch cream of tartar
pinch salt
zest of 2 lemons
1 T lemon juice
METHOD
1. Butter and sugar 6 each 4 oz. cake molds (metal works best). Preheat oven to 350°.
2. Combine zest, lemon juice and vanilla in a bowl and set aside.
3. Separate the eggs placing the whites in a clean mixing bowl and the yolks in a separate bowl that can hold approximately 2 quarts.
4. Sift the dry ingredients together and set aside.
5. Melt butter and have milk measured and set aside.
6. Whisk yolks with 2 tablespoons of sugar to ribbon stage. Whisk melted butter into the yolks then whisk in the zest mixture. Add dry ingredients and whisk to incorporate. Then whisk in the milk and set aside
7. Beat the egg whites until foamy and add cream of tartar.
8. Start adding sugar just before it reaches soft peak.
9. Beat the whites to a medium peak. Carefully fold into the yolk mixture.
10. Fill individual molds to the top and place the molds into a pan. Pour water into the larger pan so that the molds are sitting in _” of water.
11. Bake at 350° (325° convection) 20 to 25 minutes. They should be golden and have a slight give when touched.
12. Release the cakes from their molds while still warm (as soon as you can stand to handle them).
LEMON CURD SAUCE
INGREDIENTS
4 egg yolks
7 oz sugar
½ cup lemon juice
2 oz butter
¼ tsp salt
1 T lemon zest
METHOD
1. In a saucepan beat the egg yolks and sugar with a wooden spoon until well blended.
2. Stir in the remaining ingredients. Cook over medium low heat stirring constantly until mixture reaches 185 degrees.
3. Strain and chill.
LEMON THYME SYRUP
INGREDIENTS
2 cups sugar
1 cup water
1 bunch thyme leaves
1 T lemon zest
METHOD
1. Bring sugar and water to a boil, allow to simmer 5 minutes.
2. Add thyme leaves and lemon zest and allow syrup to cool for 30 minutes.
3. Purée in a blender and strain. Chill.
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