Blackberry coulis soaked polenta pudding w/mascarpone cream
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Polenta |
| 2 | cups | Bread flour |
| 2 | Egg yolks | |
| 4 | Eggs | |
| ¼ | Tahitian vanilla bean; (scrape inside) | |
| 4 | cups | Powdered sugar |
| 1½ | cup | Sweet butter |
| 4 | cups | Fresh blackberries |
| ½ | cup | Granulated sugar; (adjust according to sweetness of berries) |
| 4 | ounces | Mascarpone |
| 8 | ounces | Whipping cream |
| 1½ | ounce | Sugar |
Directions
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 1½ 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: Downloaded April 8, 1998 Domain Chandon wines netsite.
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Apr 09, 1998