At the end of 2012 three famous New York chefs taught journalists how to cook delicious food! We would love to share these recipes with you.
Polenta muffin with meringue, rum and orange sauce
We will need:
600 g eggs, 280 g powdered sugar, 260 g cornmeal, 12 g baking powder, 280 g melted butter, 1 g salt. For syrup with rum: 150g sugar, 200ml water, 50g dark rum. For the sauce: 500g orange juice, 40g honey, 80g sugar. For the meringue: 500g sugar, 220g egg white.
Preparation:
For the muffin, beat the eggs with powdered sugar, add the rest of the ingredients and mix on low speed. Shape into baking trays lined with parchment, bake at 180°C in convection mode for 25 minutes. For the syrup, toast sugar in a saucepan, add rum and water. Drench the cake in rum syrup. For the meringue, bring the egg whites and sugar to 40° C over low heat and whisk in a mixer. For the sauce, add all the ingredients to a saucepan and steam until smooth.
Pour some sauce into a bowl, place a muffin tin on top, set the meringue on top of the muffin and burn everything with a torch.
This sounds like a unique and delicious combination! I’m curious though, is the meringue crispy on top of the polenta muffin or is it mixed into the batter? Also, how prominent is the rum flavor in the orange sauce?
The meringue is crispy and forms a delightful topping on the polenta muffin. It adds a contrasting texture to the softness of the muffin. As for the rum flavor in the orange sauce, it depends on personal taste and the amount of rum used. The rum flavor can range from subtle to prominent, enhancing the citrusy notes of the sauce.
This sounds like an interesting combination of flavors! I’m curious to know how the polenta muffin pairs with the meringue and rum-orange sauce. Does the texture of the muffin complement the lightness of the meringue? And how prominent are the rum and orange flavors in the sauce?