| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Cold |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Polenta |
| 2 |
c |
Bread flour |
| 2 |
|
Egg yolks |
| 4 |
|
Eggs |
| 1/4 |
|
Tahitian vanilla bean; (scrape inside) |
| 4 |
c |
Powdered sugar |
| 1 1/2 |
c |
Sweet butter |
| 4 |
c |
Fresh blackberries |
| 1/2 |
c |
Granulated sugar; (adjust according to sweetness of berries) |
| 4 |
oz |
Mascarpone |
| 8 |
oz |
Whipping cream |
| 1 1/2 |
oz |
Sugar |
INSTRUCTIONS
PUDDING
BERRY COMPOTE
MASCARPONE CREAM
Cook together blackberries and sugar for 10 minutes, save a few berries for
garnish.
Whip together mascarpone, whipping cream and the 1 1/2 oz sugar to a soft
peak.
For pudding:
In an electric mixer beat the soft butter, sugar, and vanilla until creamy.
Beat in the eggs and egg yolks one at a time. Fold in flour and polenta.
Pour into 12" greased and floured cake pan. Bake 1 hour, 15 min. in a
preheated oven at 325 degrees. Unmold on a rack and let cool.
Cut cake into 12 wedges. Place cake wedges in a larger size cake pan. Pour
cooked berries and juices on top and around cake, cover and soak overnight
(baste several times with juices).
Divide cake wedges on plates, place one spoonful of mascarpone cream on top
of each and garnish with a few fresh berries, fresh mint tips and some of
the berry juices.
Chef Jeanty recommends Chandon Blanc de Noirs with this fruity, textured
dessert.
Source: http://www.dchandon.com/rec13.html Downloaded April 8, 1998 Domain
Chandon wines netsite.
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Apr 09, 1998
A Message from our Provider:
“When God ordains, He sustains.”