POLENTA PUDDING WITH BLACKBERRY COMPOTE AND MASCARPONE CREAM
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
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.
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imo jhumi
[email protected]I can't wait to make this again!
Maghan Kolhi Parmar
[email protected]This was a great dessert to serve at a special occasion.
Letticia Naidoo
[email protected]I would definitely recommend this recipe to others.
Brandi Hopkins
[email protected]This was a very rich dessert, but it was worth the calories!
sagar gooroung
[email protected]I made this for my kids and they loved it! It's a great way to get them to eat their fruit.
KIM SOHAN
[email protected]This was a bit too sweet for my taste, but it was still a good dessert.
Jack Kalala
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to use a little less sugar in the compote.
Shawonda Booker
[email protected]I'm not a big fan of polenta, but this dish was surprisingly good. The sweetness of the berries and the creaminess of the mascarpone balanced out the polenta perfectly.
Nabid Jihad
[email protected]This was a great way to use up some leftover polenta. It was easy to make and very tasty.
MD SAHAB
[email protected]I made this for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
CROPSE 4444
[email protected]This was a delicious and easy dessert to make. The polenta pudding was creamy and flavorful, and the blackberry compote and mascarpone cream were the perfect toppings. I will definitely be making this again!