SP Student InfoHub

Links

Home > Food Recipe > Dessert

Winter Melon Crisp
Ang Yee
'Sbrisolona' Cake with Vanilla Ice Cream and Martell Cognac Flavoured Californian Raisins
Category Dessert
Serves 4
Ingredients
'Sbrisolana' cake:
150g - plain flour
100g - fine polenta flour
100g - sugar
100g - sliced almonds, toasted
80g - unsalted butter, room temperature
1 - egg yolk

Vanilla ice cream:
500ml - cream
11 - egg yolks
pinch - salt
1 - vanilla bean
salt, to taste

Flavoured Californian raisins:
450g - California raisins
120ml - water
40ml - Martell Cognac
30g - sugar
1/2 - vanilla bean
1/4 - cinnamon stick
salt to taste

Garnish:
1/4 - lemon, for zest

Preparation
For the cake:
Mix the plain flour, polenta flour, sugar and almonds together, then make a well in the mixture and add the butter and egg yolk. Mix quickly by hand, and pour the mixture into a greased and dusted round baking tray. Bake for 1 hour in an oven preheated to 180°C. When ready, unmould and allow to cool.

For the flavoured Californian raisins:
Bring the water, Martell Cognac, sugar, vanilla bean and cinnamon stick to the boil, and set aside. Add in the California raisins, season with salt, and allow to rest for 3 to 4 hours. Then drain the raisins and set them aside.

For the ice cream:
Mix the egg yolks with 120 grams of sugar and a pinch of salt. Bring the cream, vanilla bean and the rest of the sugar to the boil and add the egg yolk mixture, as well as 2/3 of the raisins. Mix everything well and bring to room temperature. Transfer to an ice cream maker and when ready, store in freezer.

Serving
Serve one slice of cake with a scoop of ice cream and garnish with the remaining raisins and lemon zest.

About | Sitemap | Contact me

Radio

Hosted by www.Geocities.ws