Lemon Sponge Puddings with Vanilla Shortbread Cookies (Gluten Free)

I received a new “Woman’s Day” magazine this afternoon.  I found this recipe for Lemon Sponge Puddings in it and decided to give it a try for the family tonight. It turned out quite delightful.  The lemon flavor in it was very refreshing, the texture light and creamy.

But, I am a texture girl.  I like a variety of textures in almost anything I eat. And while the puddings were cooking, I started brainstorming about something to go with them that would add some crunch.  I thought something vanilla would be a good balance against the lemon and started searching for a shortbread recipe that could be converted to GF. What resulted was a very thin, crispy, little cookie that we thought paired wonderfully with the puddings. It wasn’t exactly the shortbread I had imagined it would be, but I was glad.  The cookie was light enough that it didn’t overpower the light texture of the pudding.

Hope you try this sometime and enjoy it.

Lemon Sponge Puddings (Gluten Free)

*from Woman’s Day Magazine, altered by me to be GF

Ingredients:

1 1/4 cups whole milk

3 large eggs, yolks and whites separated

Zest of 1 lemon

Juice of 1 lemon

2 TBSP butter, softened

1 cup sugar

1/2 cup white rice flour (or all purpose if you don’t need GF)

DIRECTIONS:

Heat oven to 325.  You will need 8 4 oz ramekins or custard cups and a roasting pan large enough to hold them.

In a saucepan, heat milk just until simmering. (I actually did this in the microwave).  Remove from heat.  In a medium bowl, whisk egg yolks to blend and then very slowly whisk in the hot milk.  If you do this quickly, you will scramble the egg yolks which would not be good. Whisk in the lemon zest and juice, then butter until butter melts.

In a small bowl, combine sugar and flour.  Whisk into the lemon mixture until smooth.

In a medium bowl, beat the egg whites with electric mixer until stiff peaks form when beaters are lifted.  Gently whisk half the egg whites into the lemon mixture.  Whisk in the remaining egg whites untl blended.

Ladle into ramekins (if mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins).

Place ramekins in roasting pan ( I used a large glass casserole dish).  Carefully add very hot tap water to pan to come about halfway up sides of ramekins.

Bake 25 minutes or until puddings are firm to the touch and very light golden.  Remove from water to a rack to cool.  Let cool 30 min before inverting, or cover cooled ramekins and refrigerate up to 2 days.

To serve:  Run a knife along edges or ramekins, then invert onto serving plates. Spoon any of the mixture clinging to the ramekins over top.  Garnish with fresh berries (or with the following cookies like I did! 🙂  ).

Vanilla Shortbread Cookies

*posted by celiac-mommy on the celiac.com recipe archives

1 stick butter (1/2c) melted
1 c gluten-free flour blend (I used a blend that is 2 parts rice flour, 2/3 part tapioca starch, and 1/3 part potato flour)
1/2 tsp xanthan gum
1/4 c sugar
1 tsp vanilla extract

DIRECTIONS:

Melt butter.   Add flour, xanthan gum,  and sugar.
Mix well.  Add vanilla extract and mix until combined.
Refrigerate for about 30 min.
Roll out between 2 pieces of parchment paper. I rolled mine very thin, about 1/4 inch.
Cut into whatever shape you like.
Bake 350 on parchment for 8-10 minutes or until just brown on edges, cool on pan for another 5min.

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