Toasted Polenta Cake With Glazed Stone Fruit And O... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Polenta Cake... Olive Oil Ice Cream... Grilled Fruit...this interesting combination makes a wonderful ending to a summer barbecue. Get the kids involved in making the ice cream, it makes for good memories. Ingredients:
polenta cake |
4 large eggs, at room temperature |
1 1/3 cups sugar |
pinch salt |
grated zest of 2 large lemons |
1 1/4 cup flour |
1/2 cup corn meal or polenta (if polenta is very coarse, put it into a food processor and process until it has the consistency of flour) |
1/2 teaspoon baking powder |
1/2 cup heavy cream, at room temperature |
1/3 cup extra virgin olive oil |
olive oil vanilla ice cream |
1 1/2 cups whole milk |
1/2 cup sugar |
pinch salt |
1 1/4 cups heavy cream |
6 egg yolks, at room temperature |
1/2 cup extra virgin olive oil |
1 teaspoon pure vanilla extract |
grilled stone fruit |
6 ripe, yet firm, stone fruits (plums, yellow nectarines, yellow peaches, or any combo desired) |
1/4 cup honey |
1/8 cup balsamic vinegar |
1/4 teaspoon vanilla extract |
Directions:
1. Prepare the cake (LindySez - the cake is best prepared the day before. Wrap and store overnight).
2. Place rack in the center of the oven, preheat to 350 degrees F. Lightly oil a 9 x 5 inch loaf pan, dust with flour, shaking out any excess. Set pan aside.
3. In a large bowl, whisk together the eggs, sugar and salt; mix until foamy and smoothly blended. Whisk in the grated zest.
4. Spoon the flour and baking powder into a sifter (if you don't have a sifter, use a fine mesh colander or strainer); sift about a third into the eggs' whisk lightly until combined, do not beat. Continue two more times; sifting flour into the batter and whisking until just incorporated. Whisk in the heavy cream; then the oil.
5. Pour the batter into the prepared pan; bake 50 - 60 minutes, or until a toothpick inserted into the center comes out clean. Remove to a cooling rack; allow to cool 10 minutes before unmolding. Cool to room temperature, right side up, on the rack. When cool, wrap with plastic wrap if allowing to sit overnight. Makes 10 - 12 servings.
6. Prepare the Ice Cream:
7. Heat the milk, sugar and salt in a saucepan over medium heat, do not boil. In a large non-reactive bowl, whisk the egg yolks. Slowly pour the warm milk milk into the yolks while whisking constantly.
8. Pour the mixture back into the saucepan. Over medium heat; stir with a heat proof spatula, scraping sides and bottom; until the custard coats the back of a spoon, about 5 - 7 minutes.
9. Meanwhile, set a bowl inside a large bowl filled with ice water. Pour the custard through a mesh strainer into the bowl; add the cream while vigorously whisking. Add the oil and vanilla. Whisk until fully incorporated.
10. Place the custard, covered with plastic wrap, in the refrigerator to cool completely. Once cooled, pour into your ice cream maker and process according to your manufactures directions.
11. Prepare the Fruit:
12. Wash and cut the fruits in half. Remove the pits.
13. Combine the honey, vinegar and vanilla in a small bowl. Mix Well.
14. Put it all together:
15. Prepare the grill to medium. Be sure to clean it well of any cooked matter as you don't want your dessert tasting of dinner :-)
16. Slice the cake into slices. Place on grill and grill, turning once or twice, until lightly toasted.
17. Place the fruit on the grill, cut side down. Grill for a few minutes, turn, brush with glaze; grill, turning and basting the cut side with the glaze until the fruit is tender, but firm, and the cut side is golden and caramelized (take care it does not burn, honey likes to burn). Once cooked, remove to a cutting board and slice the fruit.
18. Arrange the fruits on slices of toasted cake. top with a scoop (or two) of ice cream. Sprinkle with a bit of coarse salt, if desired.
19. Due to the various servings, nutritional data is not available for this recipe.
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