*miKa*
17-05-09, 10:04 PM
Creamy Lemon-Lime Rice Pudding Cake
2 cups half and half
2 cups heavy whipping cream
2/3 cup Arborio rice
½ cup packed brown sugar
4 strips lemon zest, removed with a vegetable peeler (you want them large enough to see so you can remove them later)
4 strips lime zest, removed with a vegetable peeler (you want them large enough to see so you can remove them later)
pinch of salt
3 large eggs, lightly beaten
1 tsp vanilla extract
1/3 cup granulated sugar
2 TBSP water
Bring cream, half and half, rice, brown sugar, zests, and salt to a simmer in a medium heavy saucepan over medium heat. Stir frequently. Reduce heat a cook to just a bare simmer, stirring occasionally for 15 minutes, or until most of the liquid is gone. Mine took almost 20. Remove from heat and let cool for 10 minutes. Once cooled, remove lemon and lime zests from the pudding mixture.
Whisk in eggs and vanilla. If you are not sure about how cool your pudding mixture is I would temper the eggs first.
Butter a 8 by 1 ½ inch round cake pan. Heat the granulated sugar and water in a small heavy bottomed saucepan over medium heat. Stir until the sugar has dissolved. Increase heat to high and bring mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil without stirring. Swirl the pan when you see color forming in order to get the caramel color to spread evenly. Cook until caramel is dark amber in color (you can go lighter if you like). Pour the caramel into the prepared pan. Let stand until cooled and hardened.
Pour rice mixture into the cake pan and smooth top with a rubber spatula. Bake at 350F for 35-40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
Run a knife around the edge of the pan. Invert cake onto a plate, tap the pan and carefully remove the pan. Serve in wedges.
Adapted from Luscious Creamy Desserts by Lori Longbotham
Raspberry-Lime Coulis
1 1/3 cup raspberries, fresh or frozen
juice of 1 small lime
3 TBSP powdered sugar
Combine raspberries and lime juice in a small saucepan. Cook over medium till the juice of the raspberries starts to come out. Add sugar. Cook until sugar is dissolved and berries are heated through.
Run berry mixture through a sieve. If you desire more sugar you can but remember this is going on a rich dessert so tart is good.
Source: http://www.culinaryconcoctionsbypeabody.com/2009/01/08/world-domination/
2 cups half and half
2 cups heavy whipping cream
2/3 cup Arborio rice
½ cup packed brown sugar
4 strips lemon zest, removed with a vegetable peeler (you want them large enough to see so you can remove them later)
4 strips lime zest, removed with a vegetable peeler (you want them large enough to see so you can remove them later)
pinch of salt
3 large eggs, lightly beaten
1 tsp vanilla extract
1/3 cup granulated sugar
2 TBSP water
Bring cream, half and half, rice, brown sugar, zests, and salt to a simmer in a medium heavy saucepan over medium heat. Stir frequently. Reduce heat a cook to just a bare simmer, stirring occasionally for 15 minutes, or until most of the liquid is gone. Mine took almost 20. Remove from heat and let cool for 10 minutes. Once cooled, remove lemon and lime zests from the pudding mixture.
Whisk in eggs and vanilla. If you are not sure about how cool your pudding mixture is I would temper the eggs first.
Butter a 8 by 1 ½ inch round cake pan. Heat the granulated sugar and water in a small heavy bottomed saucepan over medium heat. Stir until the sugar has dissolved. Increase heat to high and bring mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil without stirring. Swirl the pan when you see color forming in order to get the caramel color to spread evenly. Cook until caramel is dark amber in color (you can go lighter if you like). Pour the caramel into the prepared pan. Let stand until cooled and hardened.
Pour rice mixture into the cake pan and smooth top with a rubber spatula. Bake at 350F for 35-40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
Run a knife around the edge of the pan. Invert cake onto a plate, tap the pan and carefully remove the pan. Serve in wedges.
Adapted from Luscious Creamy Desserts by Lori Longbotham
Raspberry-Lime Coulis
1 1/3 cup raspberries, fresh or frozen
juice of 1 small lime
3 TBSP powdered sugar
Combine raspberries and lime juice in a small saucepan. Cook over medium till the juice of the raspberries starts to come out. Add sugar. Cook until sugar is dissolved and berries are heated through.
Run berry mixture through a sieve. If you desire more sugar you can but remember this is going on a rich dessert so tart is good.
Source: http://www.culinaryconcoctionsbypeabody.com/2009/01/08/world-domination/