On Sun, 05 Jan 2014 16:20:10 +0200, ChattyCathy
> wrote:

> On Sun, 05 Jan 2014 08:17:44 -0500, Brooklyn1 wrote:
>
>
> > Here's another for your daughter to try:
> >
> > COCONUT CARAMEL PANNA COTTAS
>
> <snipped for brevity>
>
> Thanks muchly Sheldon. Have printed it out for her... think she'll want to
> try it soon!

Here's another easy one. There's a chocolate version too, but I like
lemon. You can use keifer in place of buttermilk if that's easier to
find.

Meyer Lemon Buttermilk Pudding Cake
http://www.epicurious.com/recipes/fo...Berries-231451
Bon Appétit | January 2005

6 to 8 servings

ingredients

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice (or use regular lemon)
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites (I use all 4 whites)

Whipping cream
Assorted fresh berries

preparation

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish.

Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour,
butter, and salt in blender until smooth. Transfer buttermilk mixture
to medium bowl. Using electric mixer, beat egg whites in large bowl
until soft peaks form. Gradually add remaining 1/2 cup sugar and beat
until stiff but not dry. Gently fold buttermilk mixture into whites
in 3 additions (batter will be runny).

Pour batter into prepared dish. Place dish in roasting pan. Pour
enough hot water into roasting pan to come halfway up sides of dish.
Bake until entire top is evenly browned and cake moves very slightly
in center but feels slightly springy to touch, about 45 minutes.
Remove dish from roasting pan.

Cool cake completely in baking dish on rack. Refrigerate until cold,
at least 3 hours and up to 6 hours.

Spoon pudding cake out into shallow bowls. Pour cream around cake.
Top with berries.


--
Food is an important part of a balanced diet.