SWEET­NESS AND LIGHT

THESE IN­DI­VID­UAL SELF-SAUCING PUDDINGS ARE TAKEN TO THE NEXT LEVEL WITH CREAMY MASCARPONE

Life & Style Weekend - - FOOD & WINE - RECIPE: LOUISE PATNIOTIS SU­PER FOOD IDEAS PHOTO: NIGEL LOUGH For more win­ter-warm­ing recipes go to taste.com.au

LE­MON DE­LI­CIOUS MASCARPONE PUDDINGS

Serves: 6

IN­GRE­DI­ENTS

80g but­ter, melted

2 tsp finely grated le­mon rind 1/3 cup le­mon juice

3 eggs, sep­a­rated

1 1/2 cups caster sugar

1/2 cup self-raising flour

1/2 cup milk

250g mascarpone

Ic­ing sugar, for dust­ing

CAN­DIED LE­MON RIND

2 lemons

1/2 cup caster sugar

METHOD

Pre­heat oven to 180C/160C fan-forced. Grease six 1-cup­ca­pac­ity oven­proof teacups or dishes. Whisk but­ter, le­mon rind, le­mon juice, egg yolks, caster sugar, flour, milk and 1/2 cup mascarpone in a bowl un­til smooth. Us­ing an elec­tric mixer, beat egg­whites un­til soft peaks form. Us­ing a large metal spoon, fold 1/4 of the egg­white into the le­mon mix­ture. Gen­tly fold in the re­main­ing egg­white. Spoon mix­ture into pre­pared teacups and place in a large bak­ing dish. Pour enough boil­ing wa­ter into bak­ing dish to come half­way up the sides of teacups. Bake for 25 min­utes or un­til golden and tops just set. Mean­while, make can­died le­mon rind: Us­ing a zester, re­move rind from lemons (see note). Line a bak­ing tray with bak­ing pa­per. Com­bine rind, sugar and 1/3 cup wa­ter in a small saucepan over low heat. Cook, stir­ring, for 2 min­utes or un­til sugar dis­solves. In­crease heat to medium. Bring to the boil. Boil gen­tly, with­out stir­ring, for 5 min­utes or un­til rind is translu­cent. Re­move from heat. Us­ing a fork, re­move rind from syrup and place in a sin­gle layer on pre­pared tray. Set aside for 5 min­utes to cool. Dust puddings with ic­ing sugar. Serve topped with re­main­ing mascarpone and can­died le­mon rind.

Note: If you don’t have a zester, use a veg­etable peeler to re­move le­mon rind, then use a sharp knife to re­move any white pith. Cut rind into very thin strips.

EYE FOOD

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