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Blueberry-Tarragon Cornmeal Cakes




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction


Note: From pastry chef Jack Fulton of Heartland in St. Paul. "It's basically a chiffon cake," said Fulton. "And it works not just with blueberries but really any berry that comes into season."


List of Ingredients




• Unsalted butter for ramekins

• 6 egg yolks

• 1 1/2 tsp. freshly minced tarragon

• 3 tbsp. plus 1 tsp. honey

• 6 egg whites

• 1/2 c. sugar

• 3/4 c. plus 1 tbsp. cake flour, sifted

• 2/3 c. plus 1 tbsp. polenta cornmeal (not instant)

• 5 tbsp. unsalted butter, melted

• 1 qt. (4 c.) fresh blueberries


Recipe



Preheat oven to 350 degrees. Coat bottom and sides of 20 (5- to 6-ounce) ramekins with butter. Fashion 20 parchment paper or wax paper linings by using a ramekin as a template and place a paper circle in bottom of each ramekin.

In a large bowl using an electric mixer on high speed, whip egg yolks and tarragon until smooth and well-aerated.

Meanwhile, in a small saucepan over medium heat, bring honey to a boil. Remove from heat and allow bubbling to subside. Reduce mixer speed to low and add honey to egg mixture in a steady stream until well-incorporated. Return mixer to high speed and whip until mixture doubles in volume. Gently transfer mixture to a large mixing bowl and reserve.

In a large, clean mixing bowl, using an electric mixer on high speed, whip egg whites and sugar to soft peaks. Fold flour, cornmeal and a third of egg whites into egg yolk mixture. When well-incorporated, carefully fold in remaining egg whites. Fold in melted butter. Fold in blueberries.

Fill each ramekin nearly full, place ramekins on a baking sheet and bake until a toothpick inserted in center of cake comes out clean, approximately 20 minutes. Remove from oven and allow cakes to rest for 2 minutes.

Run a paring knife around edge of each cake and turn cakes out onto a wire rack to cool completely. Serve with sweetened whipped cream or your favorite ice cream.

Nutrition information per serving:

Calories 137 Fat 5 g Sodium 20 mg Carbohydrates 21 g Saturated fat 3 g Calcium 12 mg Protein 3 g Trans fat 72 g Dietary fiber 1 g Diabetic exchanges per serving: 1 bread/starch, ½ other carb, 1 fat.

Serves about 20