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  • Blackberry Coulis Soaked Polenta Pudding With Mascarpone Cream

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    Blackberry Coulis Soaked Polenta Pudding With Mascarpone Cream
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Polenta
    • 2 c. Bread flour
    • 2 x Egg yolks
    • 4 x Large eggs
    • 1/4 x Tahitian vanilla bean, (scrape inside)
    • 4 c. Powdered sugar
    • 1 1/2 c. Sweet butter
    • 4 c. Fresh blackberries
    • 1/2 c. Granulated sugar, (adjust according to sweetness of berries)
    • 4 ounce Mascarpone
    • 8 ounce Whipping cream
    • 1 1/2 ounce Sugar

    Directions

    1. Cook together blackberries and sugar for 10 min, save a few berries for garnish.
    2. Whip together mascarpone, whipping cream and the 1 1/2 ounce sugar to a soft peak.
    3. For pudding:In an electric mixer beat the soft butter, sugar, and vanilla till creamy.
    4. Beat in the Large eggs and egg yolks one at a time. Mix in flour and polenta.
    5. Pour into 12" greased and floured cake pan. Bake 1 hour, 15 minutes. in a preheated oven at 325 degrees. Unmold on a rack and let cold.
    6. 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
    7. (baste several times with juices).
    8. 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.
    9. Chef Jeanty recommends Chandon Blanc de Noirs with this fruity, textured dessert.
    10. Chandon wines netsite.

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