Polenta Pudding With Blackberry Compote And Mascarpone Cream
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 sticks
Unsalted Butter (softened)5 cups
Sugar (confectioners')4 large
Whole Egg2 large
Egg Yolk2 cups
Bread Flour1 cup
Cornmeal3.5 cups
Blackberry3 tbsps
Granulated Sugar1 cup
Grappa1 cup
Heavy CreamDirections:
1
Make cake: Preheat oven to 325° F
2
And butter and flour a 12-inch round cake pan
3
In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy
4
Split vanilla bean lengthwise
5
Scrape seeds from pod and add to butter mixture
6
Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal
7
Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden
8
Invert cake onto a rack and cool completely
9
Transfer cake to a large platter
10
Preheat oven to 325° F
11
And butter and flour a 12-inch round cake pan
12
In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy
13
Split vanilla bean lengthwise
14
Scrape seeds from pod and add to butter mixture
15
Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal
16
Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden
17
Invert cake onto a rack and cool completely
18
Transfer cake to a large platter
19
Make compote: In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved
20
In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved
21
Pour compote over cake
22
Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day
23
Pour compote over cake
24
Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day
25
Make mascarpone cream: In a bowl with an electric mixer beat mascarpone until light and fluffy
26
Add cream and granulated sugar and beat mixture until it holds soft peaks
27
In a bowl with an electric mixer beat mascarpone until light and fluffy
28
Add cream and granulated sugar and beat mixture until it holds soft peaks
29
Garnish pudding with blackberries and serve with mascarpone cream
30
Garnish pudding with blackberries and serve with mascarpone cream