Blackberry coulis soaked polenta pudding w/mascarpone cre
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Blackberry coulis soaked polenta pudding w/mascarpone cre
  Polenta    Pudding  
Last updated 6/12/2012 1:09:08 AM. Recipe ID 35947. Report a problem with this recipe.
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      Title: Blackberry coulis soaked polenta pudding w/mascarpone cre
 Categories: Desserts, Cold
      Yield: 12 Servings
 
MMMMM--------------------------PUDDING-------------------------------
      1 c  Polenta
      2 c  Bread flour
      2    Egg yolks
      4    Eggs
    1/4    Tahitian vanilla bean;
           -(scrape inside)
      4 c  Powdered sugar
  1 1/2 c  Sweet butter

MMMMM-----------------------BERRY COMPOTE----------------------------
      4 c  Fresh blackberries
    1/2 c  Granulated sugar; (adjust
           -according to sweetness of
           -berries)

MMMMM----------------------MASCARPONE CREAM---------------------------
      4 oz Mascarpone
      8 oz Whipping cream
  1 1/2 oz Sugar
 
  Cook together blackberries and sugar for 10 minutes, save a few
  berries for garnish.
  
  Whip together mascarpone, whipping cream and the 1 1/2 oz sugar to a
  soft peak.
  
  For pudding:
  
  In an electric mixer beat the soft butter, sugar, and vanilla until
  creamy. Beat in the eggs and egg yolks one at a time. Fold in flour
  and polenta. Pour into 12" greased and floured cake pan. Bake 1 hour,
  15 min. in a preheated oven at 325 degrees. Unmold on a rack and let
  cool.
  
  Cut cake into 12 wedges. Place cake wedges in a larger size cake pan.
  Pour cooked berries and juices on top and around cake, cover and soak
  overnight (baste several times with juices).
  
  Divide cake wedges on plates, place one spoonful of mascarpone cream
  on top of each and garnish with a few fresh berries, fresh mint tips
  and some of the berry juices.
  
  Chef Jeanty recommends Chandon Blanc de Noirs with this fruity,
  textured dessert.
  




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Recipe ID 35947 (Apr 03, 2005)

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