mollyanne
Flour Child
MEYER LEMON
BUTTERMILK
PUDDING CAKE
Blueberry Mint Compote
and Creme Anglaise
1. BLEND:
1/2 c sugar
4 Lg egg yolks
1/3 C meyer lemon juice
Zest from 2 lemons
1/4 C all-purpose flour
1/4 C melted butter
Pinch of salt
1 1/2 C buttermilk
2. BEAT:
3 Lg egg whites
1/2 C sugar (gradually)
3. FOLD IN:
Buttermilk mixture
into egg whites (gradually)
4. POUR:
Pour batter into buttered
Ramekins* and place them in
a roasting pan with enough
hot water to come halfway
up the sides (no more)
for inverting later
*you can use an 8X8 glass
baking dish instead
(no inverting)
5. BAKE:
Bake at 350 for 45 min until
springy to the touch in center
6. REMOVE RAMEKINS & COOL
Cool 3- 6 hours in the refrigerator
7. PRESENTATION:
Drizzle Blueberry Mint Compote syrup
all over the plate and invert cake in
center so pudding is on the top.
Place whole blueberries around plate
and sprinkle edge with powdered sugar.
Place dollop of creme anglaise on
top center and mint leaf on top of that.
*********************
BLUEBERRY MINT COMPOTE
(makes about 1 1/2 C)
1 1/2 C blueberries
1/3 C sugar
1/3 C mint-infused water
Combine in saucepan, simmer 10 min.
Add one more Cup blueberries. Cook
until it coats the spoon about another
8 minutes.
PHOTO:
Fllow step #7 for presentation. This photo
accurately shows cake but not finished
presentation:
BUTTERMILK
PUDDING CAKE
Blueberry Mint Compote
and Creme Anglaise
1. BLEND:
1/2 c sugar
4 Lg egg yolks
1/3 C meyer lemon juice
Zest from 2 lemons
1/4 C all-purpose flour
1/4 C melted butter
Pinch of salt
1 1/2 C buttermilk
2. BEAT:
3 Lg egg whites
1/2 C sugar (gradually)
3. FOLD IN:
Buttermilk mixture
into egg whites (gradually)
4. POUR:
Pour batter into buttered
Ramekins* and place them in
a roasting pan with enough
hot water to come halfway
up the sides (no more)
for inverting later
*you can use an 8X8 glass
baking dish instead
(no inverting)
5. BAKE:
Bake at 350 for 45 min until
springy to the touch in center
6. REMOVE RAMEKINS & COOL
Cool 3- 6 hours in the refrigerator
7. PRESENTATION:
Drizzle Blueberry Mint Compote syrup
all over the plate and invert cake in
center so pudding is on the top.
Place whole blueberries around plate
and sprinkle edge with powdered sugar.
Place dollop of creme anglaise on
top center and mint leaf on top of that.
*********************
BLUEBERRY MINT COMPOTE
(makes about 1 1/2 C)
1 1/2 C blueberries
1/3 C sugar
1/3 C mint-infused water
Combine in saucepan, simmer 10 min.
Add one more Cup blueberries. Cook
until it coats the spoon about another
8 minutes.
PHOTO:
Fllow step #7 for presentation. This photo
accurately shows cake but not finished
presentation:
Attachments
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