Recipe

Pucker Power Lemon Polenta Cake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 4 months ago This is not a 1-2-3 recipe. There is a medium degree of difficulty but the results are really fantastic. I hope you can surprise your family or company with this very special dessert by Chef Kerry Sears from the Cascadia Kitchens. Prep:25m Cook:35m Servings:6	Mystic_rive
	lemon lemon lemon sweet puckery

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Fans

mrgresch

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Ingredients

3 eggs, separated

1/2cup sugar

1/4 tsp vanilla

2 oz melted butter

3 oz milk

2 T semolina

1/4 c cake flour

pinch cream of tartar

pinch salt

zest of 2 lemons

1 T lemon juice

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LEMON CURD SAUCE

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4 egg yolks

7 oz sugar

1/2 cup lemon juice

2 oz butter

1/4 tsp salt

1 T lemon zest

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LEMON THYME SYRUP

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2 cups sugar

1 cup water

1 bunch thyme leaves

1 T lemon zest

Directions

For Cake

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Butter and sugar 6 each 4 oz. cake molds (metal works best). Preheat oven to 350°.

Combine zest, lemon juice and vanilla in a bowl and set aside.

Separate the eggs placing the whites in a clean mixing bowl and the yolks in a separate bowl that can hold approximately 2 quarts.

Sift the dry ingredients together and set aside.

Melt butter and have milk measured and set aside.

Whisk yolks with 2 tablespoons of sugar to ribbon stage. Whisk melted butter into the yolks then whisk in the zest mixture. Add dry ingredients and whisk to incorporate. Then whisk in the milk and set aside

Beat the egg whites until foamy and add cream of tartar.Start adding sugar just before it reaches soft peak.

Beat the whites to a medium peak. Carefully fold into the yolk mixture.

Fill individual molds to the top and place the molds into a pan. Pour water into the larger pan so that the molds are sitting in 1/2" of water.

Bake at 350° (325° convection) 20 to 25 minutes. They should be golden and have a slight give when touched.

Release the cakes from their molds while still warm (as soon as you can stand to handle them).

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Lemon Curd Sauce

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In a saucepan beat the egg yolks and sugar with a wooden spoon until well blended.

Stir in the remaining ingredients.

Cook over medium low heat stirring constantly until mixture reaches 185 degrees.

Strain and chill.

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Lemon Thyme Syrup

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Bring sugar and water to a boil, allow to simmer 5 minutes.

Add thyme leaves and lemon zest and allow syrup to cool for 30 minutes.

Purée in a blender and strain. Chill.

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Comments

mrgresch 1 year, 4 months ago said:
Wow! lemon anything is my favorite and this looks brilliant.

lunasea 1 year, 4 months ago said:
How beautiful, JoyMarie - and what a gorgeous presentation it makes! I adore lemon and I really like the thyme in the syrup.....mmmmmm. High 5 to you, GF - thank you so much. I hope you have a wonderful weekend! :) Vickie

lasaf 1 year, 4 months ago said:
Could I use a muffin pan? I sure hope so, because this looks like something I would love. Thank you for a really great recipe. L.

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