Part 18 (1/2)

MAKES A GENEROUS CUP.

2 cups blackberries cup water 1/3 cup sugar cup sugar 2 fresh thyme springs 1 tablespoon fresh lemon juice Combine the blackberries, water, sugar, and thyme in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer, stirring occasionally, until the berries have fallen apart, about 20 minutes.

Strain the sauce through a fine-mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible. Stir in the lemon juice. Let cool, then chill in the refrigerator for at least 2 hours; the sauce will thicken as it cools. (The sauce can be refrigerated for up to 3 days.) (The sauce can be refrigerated for up to 3 days.)

POLENTA CAKE.

MAKES ONE 9-BY-13-INCH CAKE.

This delicious, moist cake is made with brown b.u.t.ter, which can be made up to a week ahead of time, stored in the refrigerator, and then remelted for the recipe.

pound plus 2 tablespoons (9 ounces) unsalted b.u.t.ter cup plus 2 tablespoons almond flour or 2 2/3 cup blanched whole almonds cup blanched whole almonds 2 cups confectioners' sugar cup plus 1 teaspoon cake flour Scant cup coa.r.s.e cornmeal 7 large egg whites teaspoon salt Finely chopped zest of 1 lemon Preheat the oven to 375F. b.u.t.ter and flour a 9-by-13-inch baking pan.

Melt the b.u.t.ter in a small heavy saucepan over medium heat and continue to cook until the b.u.t.ter is an amber brown (use a ladle or spoon to check the color of the liquid b.u.t.ter); do not stir-you want the milk solids in the b.u.t.ter to fall to the bottom of the pan and brown, flavoring the b.u.t.ter as it cooks. Strain the b.u.t.ter through a fine-mesh strainer into a bowl; discard the solids. (You will have about cup plus 2 tablespoons brown b.u.t.ter.) Set aside to cool.

If using whole almonds, combine them with about 1 cup of the confectioners' sugar in a food processor and grind to a powder.

Sift the (remaining) confectioners' sugar, the almond flour (or ground almond mixture), cake flour, and cornmeal together.

Beat the egg whites and salt with an electric mixer in a large bowl until the whites hold stiff peaks. Gradually fold in the dry ingredients, making sure that they are completely incorporated. Fold in the cooled brown b.u.t.ter and the lemon zest.

Sc.r.a.pe the batter into the prepared pan and smooth the top. Bake for 20 to 23 minutes, or until the cake is golden brown and beginning to pull away from the sides of the pan. Cool in the pan on a rack for 10 minutes, then invert the cake onto the rack and cool completely.

For the coppetta, cut enough of the cake into approximate -inch cubes to make about 1 cups. There will be extra cake-a great bonus! It keeps well, covered tightly, at room temperature.

COLD WHIPPED ZABAGLIONE.

MAKES 2 CUPS.

It is important to have the right equipment for zabaglione, and you should have everything ready before you start. You'll need a large metal bowl that fits snugly over a medium saucepan and another bowl for an ice bath, as well as a whisk and a small bowl for whipping the cream.

cup heavy cream 3 large egg yolks 3 tablespoons sugar cup Moscato d'Asti (sweet Italian dessert wine) 2 tablespoons fresh orange juice Whisk the cream in a small bowl until thickened; the whisk should just leave a trail in the cream. Cover and refrigerate until ready to use.

Bring about 1 inch of water to a boil in a medium saucepan, then reduce the heat so the water is just simmering. Whisk the egg yolks, sugar, Moscato, and orange juice together in a metal bowl that will fit snugly over the saucepan. Set the bowl over the pan (the bottom of the bowl should not touch the water) and whisk until the mixture is thick and creamy and holds a soft shape, 3 to 4 minutes. Remove the bowl from the heat, set over an ice bath, and whisk until the mixture is cool.

Fold in the whipped cream, and serve immediately.

Caramel Coppetta SERVES 6 PHOTO GELATO & SORBETTO.

Caramel, chocolate, and bananas are a time-tested combination, and here the addition of rosemary adds an interesting savory counterpoint. It's very subtle, just barely there, but it makes a big impression.

3 cups Caramel Gelato (Gelato & Sorbetto) Caramelized Bananas (recipe follows) Chocolate Rosemary Sauce (Gelato & Sorbetto) Mascarpone Crema (recipe follows) Pine Nut Brittle for garnish (recipe follows) Divide the gelato among six sundae gla.s.ses or bowls. Spoon the bananas over the gelato and drizzle with the chocolate sauce. Top each coppetta with mascarpone crema, and garnish with pine nut brittle.

CARAMELIZED BANANAS.

MAKES ABOUT CUP.