Meyer Lemon Pudding Cake, Strawberries, Chantilly Cream, Pistachio Crumble Featured

Meyer Lemon Pudding Cake, Strawberries, Chantilly Cream, Pistachio Crumble

This is a great late spring dessert featuring bright fresh flavors with great textural and temperature contrasts. We love the layers with soft cake leading into a creamy custard with a tart lemon flavor. We use Meyer lemons because of their sweetness and moderate acidity, complex scent with notes of herbs and spice. It plays nicely with the gentle flavors of the buttery pistachio crumble. The dish is finished with slightly warmed local strawberries and topped with Chantilly cream of Mascarpone, vanilla bean and powdered sugar. Come to Salty's and this will become your favorite spring dessert, available for a limited time. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Meyer Lemon Pudding Cake with Local Strawberries, Chantilly Cream and Pistachio Crumble

Serves 6

Meyer Lemon Pudding Cake

Ingredients

1/4 cup sugar
3 eggs, separated
1 tablespoon Meyer lemon zest
1/4 cup sour cream
1/3 cup Meyer lemon juice
2 tablespoons butter, melted
1 cup whole milk
1/3 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, melted
2 tablespoons sugar

Directions

Preheat oven to 325 F. In a medium bowl, whisk sugar, egg yolks and lemon zest. Add the sour cream and whisk well to avoid lumps, then follow with the lemon juice, butter and milk. Sift the dry ingredients and whisk into the egg mixture.

In a separate bowl whip egg whites with 1 tablespoon sugar until stiff peaks form; fold into the egg mixture.

Smear 6 ramekins with melted butter and a light dusting of sugar. Fill the ramekins just over half full. Place ramekins in a roasting pan and fill the pan about half way up the sides of the ramekins with boiling water. Bake for 45 minutes or until the tops are firm. Remove from oven and remove ramekins from water bath and allow to cool.

Pistachio Crumble Recipe

Ingredients

1 stick butter, chilled and cut into pieces
1/2 cup brown sugar
1 cup flour
1/2 cup pistachios, chopped

Directions

Preheat oven to 325 F. In a bowl, use a hand blender to mix butter and sugar until light and fluffy. Mix in flour and then stir or knead in the nuts. Gather the dough into a ball and flatten to a 1/2-inch disk. Wrap with Saran Wrap and refrigerate 1 hour. Once chilled, remove and break or cut into small pieces and bake for 15-20 minutes or until lightly golden brown. Cool completely and break into large crumbles.

Local Strawberries

Ingredients

1 1/2 cups strawberries, chopped
2 tablespoons brown sugar
1/2 vanilla bean, split, seeds removed
4 black peppercorns
1/2 teaspoon lemon juice

Directions

Preheat oven to 250 F. Divide strawberies into 3 portions, 1/2 cup each. Line a sheet pan with parchment paper. Spread 1/2 cup chopped strawberries on sheet pan. Place in oven with door ajar for 10-15 minutes (this concentrates the flavors). Remove from oven and set aside to cool.

In a small saucepan over low heat, combine second 1/2 cup of strawberries, sugar, vanilla and pepper. Stir and warm mixture just to melt the sugar. Remove from heat and set aside to cool to room temperature. Remove vanilla bean and peppercorns. Stir in lemon juice, oven-dried strawberries and last 1/2 cup of chopped strawberries.

Chantilly Cream Recipe

Ingredients

1 cup heavy cream
2 tablespoons powdered sugar
1/2 vanilla bean, seeds only

Directions

In bowl of a stand mixer, combine all ingredients and whip until stiff peaks form. Reserve and chill until needed.

Plating the Dish

To serve place a couple of spoonfuls of strawberry mixture in center of plate. Invert ramekin over strawberries to release pudding cake. Sprinkle pistachio crumble around plate. Place a dollop of Chantilly cream on top of pudding cake.

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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.