Wednesday, May 18, 2005

Warm Strawberry Puff

Warm Strawberry Puff (Adapted from KAF Baking Companion)

For the batter

3 large egg whites
2 tablespoons granulated sugar
1/2 cup cream
3 large egg yolks
1 tablespoon unsalted butter, melted
1 teaspoon vanilla
1/8 teaspoon salt
1/3 cup all-purpose flour
canola oil

For the topping

1 tablespoon unsalted butter
1 tablespoon Lyle's Golden Syrup
1/4 cup granulated sugar
1 pint fresh strawberries, hulled and halved
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon
confectioners' sugar

To prepare the batter

Preheat oven to 350 degrees.

In a medium mixing bowl, whip egg whites until frothy - gradually add sugar, whisking, until soft peaks form.

In another medium bowl, whisk together cream and egg yolks. Mix in butter, vanilla, salt and flour, whisking until smooth.

Rub a 10" skillet with a bit of oil and place it over medium-low heat.

Add egg whites into the cream mixture and gently fold to combine. Pour into the heated skillet and shake to evenly distribute the batter. Cook just until the bottom begins to turn a lightly golden, about 3 to 5 minutes. Place into the oven and bake until puffy and set, about 8 to 12 minutes.

To prepare the topping

Meanwhile, in a small skillet, melt butter. Stir in Golden Syrup and sugar. Bring mixture to a boil - stir in strawberries, lemon juice and cinnamon. Stir for 30 seconds to thoroughly coat the strawberries with the sauce, then remove skillet from the heat.

Remove skillet from the oven and flip puff onto a serving plate. Spoon strawberry topping over the top. Dust the edges with confectioners' sugar to serve.

Makes about 2 to 3 servings.

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