Warm Dulce de Leche Spooned over Grilled Pound Cake

Butter-grilled pound cake wears golden marks beneath a warm spoonful of dulce de leche, finished with coarse salt and mint. The plate nods to Knife, Hide, and Night Fire on the nineteenth-century Pampas, where gaucho night fires and cattle wealth sweetened the grass-sea camp.

Serves 4

Every recipe here is free to read.

Ingredients

• 1 loaf pound cake
• 1 cup dulce de leche
• 2 tbsp unsalted butter
• 1/4 tsp coarse salt
• 8 fresh mint leaves
• 1 lemon
• 1/2 cup heavy cream

Instructions

1. 1Slice the pound cake into 1-inch thick pieces.
2. 2Heat a cast-iron grill pan over medium heat and melt the butter in the pan.
3. 3Grill the pound cake slices until golden grill marks appear, about 2 minutes per side.
4. 4Meanwhile, warm the dulce de leche in a small saucepan over low heat until pourable, stirring in the coarse salt and zest from half the lemon.
5. 5Whip the heavy cream to soft peaks.
6. 6Place grilled pound cake on plates, spoon warm dulce de leche generously over each slice, add a dollop of whipped cream, and garnish with fresh mint leaves.