
This Gluten Free dessert rounded out a special dinner party, below are a few of the excerpts from this course:
"OMG! This is so good, we didn't wait for you to come back and sit down, we all ate ours already."
"With these flavors, this could be a served as a breakfast dish.?"
"This was gluten free?"
"I licked the dish."
Using polenta and amaranth as the base for the GF cake gives this buttery cake an intriguing nubby-ness texture. The vanilla whipping cream and the mascarpone begin to slowly melt from the heat of the warm cake and the blueberries. Just thinking about it makes me want more.
The polenta amaranth cake comes together in minutes as does making homemade whipping cream. The Blueberry Compote mixture takes the longest to put together at 20 minutes, but this can be made ahead of time and simply rewarmed before serving.
Part of the allure of this dish is the way I served it - in
little glass jars. (Glass yogurt jars I emptied out in an Argentinian airport bathroom and smuggled into my luggage!) Besides being ridiculously cute, it helps to keep in the
warmth of the cake and contain the melting creams. If you don't happen to have cute jars, this looks
great on a plate too- see the photo below. Do serve these in small portions, too much richness can ruin the entire effect.
End your next dinner party with this spectacular Fat and Happy Polenta Amaranth Cake with Mascarpone and Blueberry Compote; beware that your guest may not wait for you to return from the kitchen before they dig in. And that is a good thing.