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Lemon Pudding Cake with Manitoba Honey Ice Cream

Culinary Team Canada

Ingredients
Manitoba honey ice cream
5 egg yolks
1/2 cup honey
1 tsp vanilla
2 cups milk
1 cup heavy cream

Raspberry coulis
1 lb (450 g) raspberries
1/4 tsp finely minced orange zest
1/2 cup water
1/4 cup sugar
1/4 cup fresh lemon juice

Cake
Butter, to grease ramekins
Castor sugar, to dust ramekins
1/4 cup pastry flour
1 Tbsp baking powder
1 cup sugar, divided
1 1/2 cups buttermilk
1/2 cup lemon juice
2 egg yolks
2 tsp lemon zest
4 egg whites
Pinch salt

Method
Manitoba honey ice cream
1.   In a mixing bowl, beat together egg yolks, honey and vanilla.
2.   In a sauce pan, bring milk and cream to a gentle boil.
3.   Temper half of the hot milk into the egg and honey mixture and whisk together. Pour back into the remaining hot milk.
4.   Continue cooking mixture in the sauce pan, constantly scraping the bottom to avoid burning. Cook until the mixture coats the back of a spoon. Strain and cool immediately.
5.   When the mixture is completely cool, transfer into an ice cream maker and follow the manufacturer’s instructions. Freeze when finished.

Raspberry coulis
1.   In a sauce pan, combine all ingredients. Bring mixture to a boil over medium heat.
2.   Reduce heat to low and simmer for five minutes. Strain mixture and discard seeds. Let cool completely.

Cake
1.   Preheat oven to 350˚F.
2.   Grease 8 ramekins with butter and dust with castor sugar.
3.   In a mixing bowl, combine pastry flour, baking powder and  a 1/2 cup of the sugar.
4.   Into this dry mixture, stir the buttermilk, lemon juice, egg yolks and lemon zest.
5.   In a separate bowl, whip the egg whites with the remaining sugar and the salt.
6.   Fold egg white mixture into buttermilk mixture. Pour into greased and sugared ramekins.
7.   Bake in a water bath for about 20 minutes. Serve with ice cream and coulis.

Yield 10 servings

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