Polenta Pudding With Blackberry Compote And Mascarpone Cream Food

POLENTA PUDDING WITH BLACKBERRY COMPOTE AND MASCARPONE CREAM

Polenta Pudding with Blackberry Compote and Mascarpone Cream image

Categories Milk/Cream Egg Dessert Bake Blackberry Cornmeal Grappa Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 pudding

Number Of Ingredients 18

Ingredients

For cake
3 sticks (1 1/2 cups) unsalted butter, softened
5 cups confectioners' sugar
1 vanilla bean
4 large whole eggs
2 large egg yolks
2 cups bread flour
1 cup cornmeal
For compote
3 1/2 cups blackberries
1/2 cup granulated sugar, or to taste
1/4 cup grappa
For mascarpone cream
1/2 cup mascarpone* cheese
1 cup heavy cream
3 tablespoons granulated sugar
Garnish: 1/2 cup blackberries
*available at specialty foods shops and some supermarkets

Steps:

Make cake:
Preheat oven to 325° F. and butter and flour a 12-inch round cake pan.
In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy. Split vanilla bean lengthwise. Scrape seeds from pod and add to butter mixture. Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal. Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden. Invert cake onto a rack and cool completely. Transfer cake to a large platter.
Make compote:
In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved.
Pour compote over cake. Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day.
Make mascarpone cream:
In a bowl with an electric mixer beat mascarpone until light and fluffy. Add cream and granulated sugar and beat mixture until it holds soft peaks.
Garnish pudding with blackberries and serve with mascarpone cream.

BLACKBERRY COMPOTE

Blackberry compote image

This compote is bursting with juiciness, the perfect way to use up an abundance of blackberries

Provided by Good Food team

Categories Afternoon tea, Breakfast

Time 15m

Yield Serves 10

Number Of Ingredients 4

Ingredients

750g blackberries , halved
100g golden caster sugar
juice ½ lemon
small pinch ground cinnamon , optional

Steps:

To make the compote, whizz two thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.

Nutrition Facts : Calories 58 calories, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

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