Lemon Pudding Cake With Raspberry Coulis
By á-174942
Ingredients
- FOR PUDDING CAKE:
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3 large eggs separated
- 1 cup 1% milk
- 1 large lemon zested
- 5 tablespoons fresh lemon juice
- FOR RASPBERRY COULIS:
- 1 package frozen raspberries in syrup - (10 oz)
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice or to taste
Details
Servings 6
Preparation
Step 1
Make Pudding Cake: Preheat oven to 350 degrees.
Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
Make Raspberry Coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
Serve pudding cake with syrup.
This recipe yields 6 servings.
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 cups fresh raspberries and 1/4 cup sugar.
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