HUCKLEBERRY CLAFOUTIS

A dessert everyone will be talking about — indulge in this vibrant Huckleberry Clafoutis which is as colorful as it is delicious. Top with some edible flowers for an extra pop.  

Cake Ingredients & Process

Butter – 8oz
Almond Flour – 300g
Sugar – 448g
Eggs – 6 whole
Vanilla Extract – 2 tsp
Almond Extract – 4 tsp
Kosher Salt – 1 tsp

Process

1. Melt butter and cool
2. Whisk melted butter into sugar
3. Whisk in eggs and extracts
4. Whisk in flour and salt 

Brown Butter Custard Ingredients & Process

Eggs – 2 whole
Sugar – 100g
Vanilla bean paste – 1/2 tsp 
Salt – 1/2 tsp
Gluten Free Flour – 30g
Unsalted Butter – 115g

Process

1. Combine eggs, sugar, vanilla and salt with whisk 
2. Sift over flour and fold in
3. Brown the butter in saucepan 
4. Pour over mix and carefully but quickly fold in. 
5. Pour mix over berries and cake and bake. 

Spirulina Namesaka

Cream – 400g 
Milk – 200g 
Gelatin sheets – 6 ea (bloomed)
White chocolate(melted) – 340g 
Spirulina Powder – 2tsp 
Vanilla bean – 1 each

Process

1. Melt white chocolate 
2. Bloom gelatin by placing into ice water 
3. Heat milk, spirulina and vanilla and melt in gelatin 
4. Strain over white chocolate and finish by folding in COLD cream. 
5. Strain into container and let set over night 
6. Mix with spatula and pipe