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Add a photoServings: 12
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 boysenberries
- 1/2 c. Granulated sugar, (adjust according to sweetness of berries)
- 4 ounce Mascarpone
- 8 ounce Whipping cream
- 1 1/2 ounce Sugar
Directions
- Cook together boysenberries and sugar for 10 min, save a few berries for garnish.
- Whip together mascarpone, whipping cream and the 1 1/2 ounce sugar to a soft peak.
- For pudding:In an electric mixer beat the soft butter, sugar, and vanilla till creamy.
- Beat in the Large eggs and egg yolks one at a time. Mix in flour and polenta.
- 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.
- 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.
- Chandon wines netsite.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 12 servings | |
| Calories 732 | |
| Calories from Fat 314 | 43% |
| Total Fat 35.64g | 45% |
| Saturated Fat 21.35g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 228mg | 10% |
| Potassium 177mg | 5% |
| Total Carbs 98.86g | 26% |
| Dietary Fiber 3.3g | 11% |
| Sugars 51.79g | 35% |
| Protein 7.8g | 12% |
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