Try this Blackberry Coulis Soaked Polenta Pudding W/mascarpone Cream recipe, or contribute your own.
Suggest a better descriptionCook together blackberries and sugar for 10 minutes, save a few berries for garnish. Whip together mascarpone, whipping cream and the 1 1/2 oz 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 MC-Recipe Digest by Mardi Desjardins
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Serving Size: 1 Serving (1043g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 3681 | ||
Calories from Fat: 464 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.5g | 69 % | |
Saturated Fat 27.1g | 136 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 735.6mg | 226 % | |
Sodium 345.3mg | 12 % | |
Potassium 366.5mg | 10 % | |
Total Carbohydrate 802.1g | 236 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 797g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3681
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