LEMON PUDDING CAKE WITH MACERATED RASPBERRIES (Emeril Lagasse)

Nightowlz · ‎03-11-2010

This recipe is in the August Insider for Emeril's TSV Air Fryer coming up on 8-17. if anyone is interested.

Macerated Raspberries

3⁄4 cup fresh raspberries

1 Tbsp lemon juice

1 Tbsp Chambord or raspberry flavored cordial

1 ⁄2 Tbsp granulated sugar

Lemon Pudding Cake

2 Tbsp plus 2 tsp room-temperature unsalted butter

3 Tbsp plus 2 tsp granulated sugar

1 tsp lemon zest, grated

2 large eggs, separated

2 Tbsp all-purpose flour

1 1 ⁄2 Tbsp fresh-squeezed lemon juice

1 ⁄3 cup whole milk

Powdered sugar, for garnish Fresh mint leaves, for garnish

Set aside 1 ⁄2 cup of the raspberries in a small bowl. Place the remaining 1 ⁄4 cup with the lemon juice, Chambord, and sugar in a mini chopper and puree until smooth. Strain the pureed raspberries through a fine-mesh sieve into the bowl with the whole raspberries and stir well to combine. Set aside while you make the cakes.

Preheat the Emeril air fryer to 270°F

Use 2 tsp of the butter to brush the inside walls of two 6-ounce ramekins. Coat the buttered ramekins with 2 tsp of the granulated sugar and set them aside

In a bowl, cream together the remaining butter, sugar, and the lemon zest with a whisk. Add the egg yolks to the sugar base, one at a time. Beat in the flour and then the lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).

In a separate bowl, beat the egg whites until a stiff meringue forms. Fold the meringue into the egg yolk base in three additions, using a folding method to mix. Do not over mix.

Divide the pudding batter between the two ramekins and load them into the basket of the air fryer and close the door. Set the timer for 30 minutes. Once the timer goes off, remove the cakes from the basket and allow to cool for 20 minutes.

To serve, invert the ramekins into the center of a serving plate and garnish with the macerated raspberries, mint leaves, and powdered sugar.