30 June 2016

Warm lemon pudding cake ... feed for soul .... (Budin de limón tibio)










It has been  difficult  write this  post, but as cooking or baking does me good I  did  today.

I have to share sad news from my Dad.
A few days ago my Dad died, was something quite surprising, because although some of you know he was sick and  often I went to my mother house was unexpected.
The past Sunday he died .

  Well after the funeral we brought my mother to our house, now she's here for a while.
  I said  her that we have to live day by  day, she  needs rest and sleep, the last weeks were difficult.


For this  the name of this dessert "Warn lemon cake Pudding" (feed for  soul) we needed something like this dessert.


Source: Seasons & Suppers







Ingredients  (Serves 6)

2 tablespoons butter at room temperature
1 cup (225 grams) white sugar divided
3 large eggs separated
1 tablespoon  lemon zest
1/4 (25 grams all purpose flour
1/4 tsp salt
1 cup milk
2/3 cup freshly squeezed lemon juice (3-4 lemons)
2 tablespoons icing sugar for garnish


Method

Preheat oven to 180 °C (350°F) with rack in centre of the oven
and lightly butter  6 individual small ramekins.

Separate your eggs and have ready.
Set aside 2 tablespoon of the white sugar.
Add the rest of the sugar to a large bowl of a stand mixer.
Add the butter and beat until mixture is grainy but light.
Add the egg yolks one at a time, beating well after each addition. Add the lemon zest and mix in. Add the flour and salt and mix. 
Add the milk and lemon juice and mix until combined. Set aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well (You'll be whipping the egg whites in it next)

In another bowlk or the bowl of stan mixer, beat your egg whites until they are frothy and begining to form soft peaks.
Sprinkle in the reserved 2 tablespoon of white sugar and beat again until stiff peaks form.
Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula gently fold the egg whites in to the egg yolks mixture by pulling a bit of the batter up and over the egg whites.
Continue working gently until the mixture is uniform in color and texture.

Pour or ladle your batter in to the prepared dishes, and set in a roasting pan.
Carefully pour simmering water in to the roasting pan so it comes about halfaway up the sides of the baking dish.
Carefully trasnfer the roasting pan with the water and ramekins in to the preheated oven.

Puddings will bake anywhere from 30 minutes.
You want the top to be firm and golden, not browned.
Remove the pudding from the oven and transfer the baking dishes to a cooling rack.

Allow to cool for 10 minutes before dusting with icing sugar. Serve warm  or cold.



Print recipe here



























En español

Budin de limon tibio























21 June 2016

Eton Mess with Raspberries and Pomegranate ( Postre de Frambesas y semillas de granada)











This is the typical dessert Eton mess (a delicious English dessert) with the variant that leads not only berries (raspberries) but pomegranate seeds.

Many are already in summer but here we started the winter in the southern hemisphere so we  have pomegranate .
Anyway you can make this dessert with  only raspberries or strawberries.
I love pomegranate seeds in desserts.

Adapted from :  Gratinée 









Ingredients


300 grams raspberries (frozen or fresh)
100 grams (1/2 cup pomegranate seeds
300 grams  little meringues
100 grams + 2 tablespoons sugar
1 tablespoon lemon juice
350 grams  ( 1 1/2 cups ) whipping cream
1 tablespoon raspberry liquer (optative)

Method

Bring raspberries, sugar, lemon raspberry liquer and water to a boil over medium high  cook until syrupy (about 20 minutes).
Transfer to a heatproof bowl and let cool slightly before transferring to the freezer.
Keep in freezer  for about half an hour.

In a chilled bowl, whip cream until soft  peaks form, add 2 tablespoons sugar and mix to incorporate.
Spoon a bit of cream into the bottom of 4 glasses.
Break meringues into pieces and place some of the pieces on top of the whipping cream, followed by a layer of the raspberries. Sprinkle with some of the pomegranate seeds. Repeat layer
and serve. 
You can refrigerate before serve.


















print recipe here











En español

Eton Mess de frambuesas y semillas de granada





















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