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Receta Boysenberry Coulis Soaked Polenta Pudding With Mascarpone Cream

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Raciónes: 12

Ingredientes

Cost per serving $0.88 view details

Direcciones

  1. Cook together boysenberries and sugar for 10 min, save a few berries for garnish.
  2. Whip together mascarpone, whipping cream and the 1 1/2 ounce sugar to a soft peak.
  3. For pudding:In an electric mixer beat the soft butter, sugar, and vanilla till creamy.
  4. Beat in the Large eggs and egg yolks one at a time. Mix in flour and polenta.
  5. Pour into 12" greased and floured cake pan. Bake 1 hour, 15 minutes. in a preheated oven at 325 degrees. Unmold on a rack and let cold.
  6. 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
  7. (baste several times with juices).
  8. 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.
  9. Chef Jeanty recommends Chandon Blanc de Noirs with this fruity, textured dessert.
  10. Chandon wines netsite.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 246g
Recipe makes 12 servings
Calories 732  
Calories from Fat 314 43%
Total Fat 35.64g 45%
Saturated Fat 21.35g 85%
Trans Fat 0.0g  
Cholesterol 167mg 56%
Sodium 228mg 10%
Potassium 177mg 5%
Total Carbs 98.86g 26%
Dietary Fiber 3.3g 11%
Sugars 51.79g 35%
Protein 7.8g 12%
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