Tyler Florences Lemon Pudding Cake With Fresh Mixed Berries Recipes

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TYLER FLORENCE'S LEMON PUDDING CAKE WITH FRESH MIXED BERRIES



Tyler Florence's Lemon Pudding Cake With Fresh Mixed Berries image

I would love to take credit for this cake but it this is Tyler Florence's recipe. Simply devine! Not to heavy and not to light! There is no "pudding" in this cake and I would probably change this to Lemon Curd Cake if it was mine because it make a wonderful lemon curd type topping!

Provided by tanowens

Categories     Dessert

Time 1h5m

Yield 4 1 CUP RAMEKINS, 4 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter
2/3 cup superfine sugar
2 eggs, separated
2/3 cup 2% buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup fresh raspberry
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar
whipped cream (optional)

Steps:

  • Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
  • In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
  • Bake for 40 - 60 minutes (see Note below) until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries, dust with powdered sugar top with whip cream.
  • Note: If your oven cooks slow/less hot, you will probably need 60 minutes. If not, you will probably only need approx 40 minutes to cook.

Nutrition Facts : Calories 305.6, Fat 6.2, SaturatedFat 2.9, Cholesterol 102.3, Sodium 225.9, Carbohydrate 58.7, Fiber 5.2, Sugar 46.3, Protein 6.5

BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT



Brioche and Berry Bread Pudding with Lemon Fondant image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, room temperature
4 eggs
3/4 cup whole milk
3/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/2 cup sugar, plus more for dusting and topping
4 large slices brioche bread
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish
2 cups powdered sugar
2 tablespoons water
2 lemons, zested and juiced

Steps:

  • Butter and sugar 6 (6-ounce) ramekins.
  • In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
  • Preheat the oven to 350 degrees F.
  • Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
  • Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
  • Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
  • Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.

BERRY TRIFLE



Berry Trifle image

Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.

Provided by Tyler Florence

Categories     dessert

Time 43m

Yield 4 servings

Number Of Ingredients 11

1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick

Steps:

  • Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
  • Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
  • In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
  • To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)



Mixed Berry Bread Pudding With Lemon Fondant (Tyler Florence) image

Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).

Provided by DrGaellon

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

room temperature butter, for greasing the dish
sugar, for coating the dish
4 eggs
3/4 cup whole milk
3/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon grated lemon zest
1/2 cup sugar, plus more for topping
4 large slice challah or 4 large brioche bread
2 cups mixed berries, plus more for garnish (blueberries, strawberries, raspberries, blackberries)
2 cups confectioners' sugar
2 tablespoons water
2 lemons, zest of
2 lemons, juice of

Steps:

  • Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
  • In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
  • Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
  • Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
  • In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
  • When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.

Nutrition Facts : Calories 1003.4, Fat 25.2, SaturatedFat 10, Cholesterol 254.3, Sodium 1171, Carbohydrate 169, Fiber 6.5, Sugar 47.8, Protein 26.8

LEMON SABAYON WITH FRESH WILD BERRIES



Lemon Sabayon with Fresh Wild Berries image

Provided by Tyler Florence

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

6 egg yolks
1/2 cup light brown sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup Marsala
1 cup water, as needed
4 cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries)
Powdered sugar, for dusting
Fresh mint leaves, for garnish

Steps:

  • Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.
  • *This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.

LEMON CURD TRIFLE WITH FRESH BERRIES



Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

  • To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
  • To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

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