Dessert

Brown Butter Corn Cake with Caramelized Peach Compote & Crème Fraîche

Name: Brown Butter Corn Cake with Caramelized Peach Compote & Crème Fraîche
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 2 servings
Ingredients: For cake: 4 tbsp unsalted butter, 2 tbsp honey, 1 large egg plus 1 egg yolk, ⅓ cup polenta (cornmeal), ⅓ cup all-purpose flour (or GF flour blend), ½ tsp baking powder, pinch fine sea salt, 3 tbsp whole milk, zest of 1 lemon, ¼ tsp vanilla extract; For peach compote: 2 large ripe peaches (halved, pitted), 2 tbsp demerara sugar, 1 tbsp butter, splash vanilla; For crème fraîche whip: ⅓ cup crème fraîche, 1 tbsp powdered sugar, ¼ tsp vanilla; For sage tuile: 2 tbsp unsalted butter, 2 tbsp sugar, 1 tbsp honey, 4 fresh sage leaves, pinch fine sea salt

A tender, naturally sweet cornmeal cake infused with brown butter's hazelnut aroma, served warm with a quick caramelized peach compote made from roasted peaches and demerara sugar. Topped with clouds of whipped crème fraîche and finished with a delicate sage-butter tuile for crunch. Feels like a casual autumn dessert, tastes like a Michelin kitchen.

420cal 5gprotein 52gcarbs 20gfat 10min prep 24min cook 2serves

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