The Meyer lemon is splendidly showcased in this ethereal pudding cake, and the hint of tarragon provides an unexpected, haunting flavor. Persimmons have a rich, tropical flavor that works brilliantly with the refined tartness of the Meyer lemon. The pudding cake and the sauces can be made up to a day in advance, making this a great dish to serve at a dinner party. It can also be made with lime or orange juice for different, but equally pleasing, flavors.
1/4 cup unsalted butter
1-1/4 cups sugar
Pinch of salt
3 tablespoons Meyer lemon zest
6 egg yolks
6 tablespoons flour
1/2 cup freshly squeezed Meyer lemon juice
2 cups milk
8 egg whites
4 ripe persimmons, peeled
2 tablespoons Simple Syrup, plus additional as needed
1 tablespoon julienned fresh tarragon
To make the pudding cakes:
Cream the butter, 1 cup plus 2 tablespoons of the sugar, the salt, and lemon zest. Add the egg yolks one at a time, mixing well after each addition. Add the flour and mix well. Add 1/4 cup of the lemon juice and the milk and mix until combined. Beat the egg whites to stiff peaks and fold into the batter.
Immediately pour the batter into a plastic wrap-lined 9 by 13 inch pan and bake in water bath at 325 degrees for 35 to 45 minutes, or until golden brown and firm. Let cool and then invert onto a sheet pan an refrigerate to chill. Use a ring cutter to cut out eight 3 inch circles just prior to serving.
To prepare the persimmons:
Slice 2 of the persimmons into 1/8 inch wedges and set aside.
To make the persimmon chips:
Cut 1 of the persimmons in half lengthwise and then cut one of the halves into paper thin slices. Lay the slices on a Silpat-lined or nonstick sheet pan and sprinkle with 1 to 2 tablespoons of the sugar. Bake at 225 degrees for 45 minutes, or until dry. Remove the persimmon chips from the pan while still warm, twist slightly, and cool. Store in a airtight container until ready to use.
To make the persimmon sauce:
Purée the remaining 1-1/2 persimmons with the remaining 1/4 cup lemon juice and the Simple Syrup for 2 minutes, or until smooth. Strain through a fine-mesh sieve and thin with additional Simple Syrup, if necessary.
Place a circle of cake in the center of each plate and arrange the persimmon slices on top in a pinwheel. Drizzle the persimmon sauce and the Tarragon Anglaise around the plates and sprinkle with the julienned tarragon and persimmon chips.
Yield: 1 cup
1/4 cup plus 2 tablespoons heavy cream
2 sprigs tarragon
2 egg yolks
1 tablespoon sugar
Bring the cream and tarragon to a boil. Whisk together the egg yolks and sugar and slowly pour in some of cream to temper the eggs. Pour the mixture into the cream and cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Just prior to serving, blend with handheld blender until frothy.
Charlie Trotter's Desserts
By Charlie Trotter
Ten Spreed Press
Cloth, Price: $50.00
240 pages, full color
Recipe Reprinted by permission.
This page created February 1999
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