Recipe - Blackberry Coulis Soaked Polenta Pudding Wmascarpone Cream

PUDDING
1 cup Polenta
2 cup Bread flour
2 Egg yolks
4 Eggs
One fourth Tahitian vanilla bean;
(scrape inside)
4 cup Powdered sugar
1 One half cup Sweet butter

BERRY COMPOTE
4 cup Fresh blackberries
One half cup Granulated sugar; (adjust
according to sweetness of
berries)

MASCARPONE CREAM
4 ounce Mascarpone
8 ounce Whipping cream
1 One half ounce Sugar

Cook together blackberries and sugar for 10 minutes, save a few berries for
garnish.

Whip together mascarpone, whipping cream and the 1 One half ounce 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.

Source: http://www.dchandon.com/rec13.html Downloaded April 8, 1998 Domain
Chandon wines netsite.
Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Apr 09, 1998