A delightful, decadent desert that has just enough sunshine to make you smile during the long Winter season.
Hi you fine foodie folks out there! I’m so glad to finally have a beautiful dish to share with you for the beginning of our slow winter days. You gotta keep the sunshine in or Winter will get the best of you, I say. That’s just what this fantastic dessert does. I mean, who wouldn’t want a bite of fresh, lemony goodness.
If you know me, you know I like everything from scratch, as much as possible. While I was visiting a very dear friend, Barbara, we decided to make dinner together and we created this truffle dish for dessert. It turned out so good that I took pictures and decided to share with you, my fine foodie friends.
As you can see from the picture below, this is a sophisticated dish made from scratch but if you’re not up for all the details, you can use premade Angelfood and lemon pudding just the same.
We hope y u will enjoy this one and let us know about it. We sure did!
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
- 2 1/2 cups milk
- 3/4 cup cornstarch
- 3/4 cup sugar
- 3 Lg egg yolks, slightly beaten
- 2 tbsp freshly grated lemon zest
- pinch of salt
- 1/2 cup freshly squeezed lemon juice
- 2 tbsp butter, room temperature
- 5 egg whites
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 1/2 cup flour
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1/8 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup raspberry jam/preserves
- 1/2 cup caramel sauce
- In a medium sauce pan, heat the milk on low heat and whisk in the corn starch and sugar.
- Turn the heat to medium and stir every few minutes until the mixture begins to thicken some.
- In a small bowl, whisk the egg yolks together.
- Add a few ladles full of the hot milk mixture to the egg yolks to temper them.
- Be sure to whisk while adding the milk so the eggs don't clump.
- Slowly pour the egg mixture into the pan of milk while whisking.
- Continue to cook and whisk over medium heat until thickened (the mixture should coat the back of a wooden spoon).
- Pour the mixture into a bowl through a sieve (colander).
- Add add the lemon juice, salt and butter.
- Allow to cool to room temperature then refrigerate until ready to serve. (about 4 hours)
- Preheat oven to 375 degrees F.
- In a large bowl, use an electric mixer to beat the egg whites until they are very foamy.
- Add the granulated sugar a couple tablespoons at a time, allowing the sugar to dissolve each time and continue to beat with the mixer until soft peaks form in the mixture.
- Add the powdered sugar and flour to the bowl while continuing to mix by hand with a spatula.
- Use a folding method while mixing to keep from deflating the eggs.
- Once all the powdered sugar and flour are incorporated, fold in the lemon juice, honey and salt.
- Pour the mixture into a 9 inch round pan and bake for 15 minutes or until a toothpick, when inserted into the center comes out clean.
- Allow the cake to cool completely.
- In a large bowl, combine the whipping cream and powdered sugar.
- Whip with an electric hand mixer until stiff peaks form.
- Cut the cake into 32 small chunks.
- Place 4 chunks into the bottom of (each) four tall serving glasses.
- Pour about a 1/4 cup of the lemon pudding over the cake.
- Spoon about 2 tablespoons of raspberry jam on top of the pudding.
- Place 4 more chunks of cake on top of the raspberry jam.
- Pour about 1/4 cup of lemon pudding on top of the jam.
- Cover the tops of the parfaits with whipped cream and top with a drizzle of caramel sauce.
- Garnish each dish with a pretty purple flower such as an impatient.
- Refrigerate until ready to serve.
Can use 1/2 of a pre-made Angelfood cake and pre-made lemon pudding and whipped cream, if desired.
Recipe by Connie Murray and Barbara Eddins @Happybellyfoodie.com