Lemon Pudding With Raspberries And Gingersnaps Food

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES

Steps:

• Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
• In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
• Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
• Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
• Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
• Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
• As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
• Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

LEMON PUDDING WITH RASPBERRIES AND GINGERSNAPS

Steps:

• In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
• In a large saucepan, combine sugar and cornstarch.
• Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
• Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
• Return entire mixture to the pot and heat 1 minute more.
• Remove from heat and stir in butter, lemon juice,and the lemon zest.
• Transfer to a medium sized bowl, cool to room temperature; about one hour.
• In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
• Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
• To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
• Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
• Repeat the layering twice more.
• Garnish the top layer with raspberries.
• Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.

STEAMED LEMON CUSTARD WITH RASPBERRIES

Steps:

• In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
• Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
• Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
• VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
• To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
• Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.

LEMON & RASPBERRY DOUGHNUT PUDDING

Steps:

• Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
• Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
• Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

LEMON PUDDING WITH RASPBERRY COULIS AND BERRIES

Steps:

• 1. Make coulis - simmer raspberries in 1/2 -3/4 cup water until very soft and have lost their color. Crush with spoon as they cook. Strain and discard seeds and remaining mass. Put strained raspberry liquid back into pot with sugar. Bring to boil, lower heat and simmer until liquid reduces and thickens. Cool.
• 2. Make lemon pudding according to package directions. Pour into 4 individual serving containers.
• 3. To serve - pour 1/4 of the chilled coulis on the pudding in each bowl. Sprinkle some blueberries on the coulis and top with a generous squirt of whipped cream.

LEMON SPONGE PUDDING

Steps:

• Pudding----------------.
• Combine sugar, flour and salt in large bowl.
• Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
• Beat egg whites in a small bowl until stiff peaks form.
• Fold into lemon mixture.
• Pour into lightly greased 8 cup baking dish.
• Place dish in larger pan and fill with hot water to 1 inch depth.
• Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
• Serve warm with raspberry sauce.
• Sauce------------------.
• Press raspberries through sieve to remove seeds and puree berries.
• Combine raspberry puree and corn starch in a small saucepan.
• Cook, stirring constantly, over medium heat until mixture boils and thickens.
• Spoon warm sauce over individual servings of pudding.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE

Steps:

• To prepare the cake: Preheat the oven to 325°.
• Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.
• In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.
• Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour.
• Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter.
• To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
• Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.

GINGERSNAP LEMON PUDDING TARTS

Steps:

• Heat oven to 350ºF.
• Combine crushed gingersnaps and butter; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
• Bake 8 to 10 min. or until golden brown. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in lemon juice, then 1/4 cup COOL WHIP. Refrigerate until ready to use.
• Spoon pudding mixture into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag. Use to pipe pudding mixture into tart shells.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.