LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
TYLER FLORENCE'S LEMON PUDDING CAKE WITH FRESH MIXED BERRIES
I would love to take credit for this cake but it this is Tyler Florence's recipe. Simply devine! Not to heavy and not to light! There is no "pudding" in this cake and I would probably change this to Lemon Curd Cake if it was mine because it make a wonderful lemon curd type topping!
Provided by tanowens
Categories Dessert
Time 1h5m
Yield 4 1 CUP RAMEKINS, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
- In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
- Bake for 40 - 60 minutes (see Note below) until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries, dust with powdered sugar top with whip cream.
- Note: If your oven cooks slow/less hot, you will probably need 60 minutes. If not, you will probably only need approx 40 minutes to cook.
Nutrition Facts : Calories 305.6, Fat 6.2, SaturatedFat 2.9, Cholesterol 102.3, Sodium 225.9, Carbohydrate 58.7, Fiber 5.2, Sugar 46.3, Protein 6.5
BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Butter and sugar 6 (6-ounce) ramekins.
- In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
- Preheat the oven to 350 degrees F.
- Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
- Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
- Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
- Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.
TYLER FLORENCE'S RED VELVET BEET CAKE
I saw Chef Tyler Florence make this on the View today and I think it's such a great idea to enjoy red velvet cake without all the red dye!
Provided by Chef Au Vin
Categories Dessert
Time 1h5m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE CAKE:.
- Preheat oven to 350°F.
- Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
- Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
- Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
- FOR THE CREAM CHEESE FROSTING:.
- Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
Nutrition Facts : Calories 1365.5, Fat 107.5, SaturatedFat 62.8, Cholesterol 339.7, Sodium 687.5, Carbohydrate 87.6, Fiber 1.2, Sugar 66.8, Protein 17.7
MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)
Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).
Provided by DrGaellon
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
- In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
- Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
- Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
- In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
- When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.
Nutrition Facts : Calories 1003.4, Fat 25.2, SaturatedFat 10, Cholesterol 254.3, Sodium 1171, Carbohydrate 169, Fiber 6.5, Sugar 47.8, Protein 26.8
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