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Receta Lemon Pudding Cake With Raspberry Coulis
by Global Cookbook

Lemon Pudding Cake With Raspberry Coulis
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Ingredientes

  • 1/4 c. all-purpose flour
  • 1/4 tsp salt
  • 3/4 c. sugar
  • 3 lrg Large eggs separated
  • 1 c. 1% lowfat milk
  • 1 lrg lemon zested
  • 5 Tbsp. fresh lemon juice
  • 1 pkt frzn raspberries in syrup - (10 ounce)
  • 2 Tbsp. sugar
  • 1 tsp fresh lemon juice or possibly to taste

Direcciones

  1. Make Pudding Cake: Preheat oven to 350 degrees.
  2. Whisk together flour, salt, and 1/2 c. sugar in a bowl. Whisk together yolks, lowfat milk, zest, and juice and add in to dry ingredients, whisking till combined well.
  3. Beat whites in a large bowl with an electric mixer till they hold soft peaks, then gradually add in remaining 1/4 c. sugar, beating, and continue to beat till whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then mix in remaining whites gently but thoroughly (batter will be thin).
  4. Pour batter into a lightly oiled 1 1/2-qt gratin or possibly other shallow baking dish and bake in a warm water bath till puffed and golden brown, 40 to 45 min.
  5. Make Raspberry Coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or possibly food processor. Pour mix through a fine sieve into a bowl, pressing on solids.
  6. Serve pudding cake with syrup.
  7. This recipe yields 6 servings.
  8. Cooks' Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 c. fresh raspberries and 1/4 c. sugar.