Thank you for making the launch of Sage Hen Dessert Series such a success! Here are a few notes to update you on what we have going on…
from the White House Cookbook, 1900
80g (8 tablespoons) cornmeal
1g (small pinch) grated nutmeg
3g (2 pinches) salt
50g (3 each) egg yolks
120g (3 each) egg whites
30g (3 tablespoons) sugar
Toast the cornmeal in a dry sauce pot until it gives off a pleasant, popcorn-like smell. Add milk, pouring slowly and whisking constantly to avoid lumps. Add salt and nutmeg and boil five minutes, stirring constantly. Transfer to a bowl and let cool. When room temperature, stir in egg yolks until fully incorporated.
Whip egg whites with the sugar to soft peaks. Fold gently into cornmeal mixture in three additions. Use as few strokes as possible to get a homogenous yet still foamy mixture.
Butter and dust with granulated sugar eight small ramekins (or oven-safe teacups). Pour your mixture to fill each one ¾ full. Bake at 400 degrees ten minutes. Don’t open the oven during this time or they will fall prematurely! Serve immediately with lemon hard sauce.
Lemon Hard Sauce
100g (1 cup) lemon juice at room temperature
zest of 2 lemons
75g (4 tablespoons) softened butter
125g (1 cup) sugar
1.5 g (pinch) salt
- Cream butter with zest, sugar and salt until light. Add lemon juice and stir until smooth. Serve at room temperature, spooned into the center of each puff while they are still piping hot.