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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
Ricotta Pound Cake with Lime Glaze
Source: Stephanie Izard, Top Chef Season 4
rate this recipe:
Ricotta Pound Cake with Lime Glaze, Pineapple and Salted Banana Cream
Prep Time: one hour and 45 minutes
Serves: 5-6
Directions:
Ricotta Pound Cake:
Blend first three ingredients together (do not overblend). Add ricotta and gently mix in. Bake in oven until done (about 45 minutes).
Pineapple:
Saute diced pineapple with just a pinch of sugar then combine with chiffonade basil. Set aside.
Lime Glaze:
Meanwhile, reduce lime juice, lime zest and white balsamic with sugar in nonreactive pot. When done, drizzle over pound cake and top with pineapple.
Serve with a salted banana cream.
Ingredients:
Ricotta Pound Cake:
3 eggs
1 1/2 cups flour
1 cup sugar
1/2 cup ricotta
Pineapple:
1 cup pineapple, diced
A pinch of sugar
Chiffonade basil to taste
Lime Glaze:
1/2 cup lime juice
Lime zest to taste
1/2 cup white balsamic
1/3 cup sugar
Comments
patty boyle wrote:
Congrats Stephanie! My pallet was watering to taste this asap! It looks deliscious
i'm so glad you won! Hail to our first Woman Top Chep, hope to see you if you tour to Philadelphia :)
posted on June 11, 2008 at 8:16 PM
Alex wrote:
no baking powde,r no butter. how is this a pound cake
posted on June 12, 2008 at 12:07 AM
Mary Joy Brooks wrote:
Sounds very good but I haven't tried this yet, so at what temperature sould I bake the pound cake?
posted on June 12, 2008 at 6:39 AM
Mary Joy Brooks wrote:
What temperature should the oven be?
posted on June 12, 2008 at 6:40 AM
Beth Izmirian wrote:
I have looked forward to "top chef" every week. It is an inspiration to watch.
Congradulations to Stephanie and the hard work of all the constestants.
posted on June 12, 2008 at 9:54 AM
Jerry Hoffman wrote:
What temp should you bake this at?
posted on June 12, 2008 at 3:00 PM
MJ wrote:
what temp?
really want to try it
posted on June 15, 2008 at 10:56 AM
cindy wrote:
ricotta pound cake is good - has balance and flavor - I opted to drizzle with some dark chocolate and red raspberries. No cream and the drizzle of chocolate and raspberries doesn't make it too sweet.
posted on June 15, 2008 at 12:07 PM
Michael wrote:
at what temperature do you cook the ricotta pound cake?
posted on June 15, 2008 at 1:13 PM
Enecia Sabroff wrote:
What about the salted banana cream? Also, prep for the pan before baking? Just curious....
posted on June 16, 2008 at 10:58 AM
Angela wrote:
At what temp. should the pound cake be baked?????
posted on June 17, 2008 at 11:34 AM
Janice wrote:
I used 325F.
posted on June 18, 2008 at 5:12 PM
Maralyn wrote:
Looks good. What temp? What size pan? Has anyone tried it?
posted on June 23, 2008 at 5:28 PM