LEMON SPONGE PUDDING
This makes a delicate sponge that separates in the oven so there's a layer of lemon pudding in the bottom of the bowl. We like raspberry sorbet on top for color and brightness, but my restaurant partner Rich Melman likes my Buttermilk Ice Cream on top for a creamier soothing experience.
Provided by Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter the ramekins.
- In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
- In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
- Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.
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Ahmed Hasin
[email protected]I'm not a big fan of lemon desserts, but this pudding was actually really good. The lemon flavor was subtle and the texture was amazing.
David Althaus
[email protected]**5 stars!** This lemon sponge pudding is a must-try. It's the perfect dessert for any occasion.
Rao m Bilal
[email protected]This pudding was so easy to make and it turned out so well! I'm so glad I found this recipe.
George Briggs
[email protected]I made this lemon sponge pudding for a dinner party and it was a huge hit! Everyone loved it.
Hamad Ghanem
[email protected]This lemon sponge pudding was absolutely delicious! The texture was light and fluffy, and the lemon flavor was perfect. I will definitely be making this again.