Patrick Clark's Lemon Pudding Cake With Fresh Raspberries

Recipe Ingredients

4		Eggs - separated
1 3/4 cups	346g / 12oz	Sugar
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	237ml	Freshly-squeezed lemon juice
1/4 teaspoon	1.3ml	Salt
1 1/4 cups	296ml	Milk
4 cups	948ml	Fresh raspberries
8 sections		Fresh mint

Recipe Instructions

Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.

In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.

Pour the batter into a parchment lined 9 by 13-inch cake pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.

Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut into 8 (3-inch) circles with a ring cutter.

To prepare the sauce: Reserve 16 raspberries for a garnish. Puree the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes or until smooth. Strain through a fine-mesh sieve.

To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D29) - from the TV FOOD - NETWORK

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