Le Sucre

My wonderful clients Sarah and Vipul had their friends over for an impromptu dinner party.  More than excited I jumped at the chance and made a 4 course dinner. Mind you gluten-free-  It’s a new challenge, but when I actually sat down to UNTHINK – I realized that eating a gluten-free diet isn’t as bad as I thought, considering my love for pasta and Tartine bread – actually most of my diet is fairly gluten-free.  So I began to create their menu…

The dinner was a success!  But a flour-less and low in sugar w/little or no dairy??? desert??  Oh me oh my…what could it be ?

I scoured the internet to find this little gem of a recipe from Scandi Foodie Blog.  I thought it would be the perfect ending to this savory dinner.   I made a few changes including using fresh berries, tossing the berries in some honey before baking,  adding lemon zest, almond milk and cashew butter into the batter.  They loved the desert and I equally loved making it!  I never saw myself committed to baking or sweets but being a personal chef  gives me room to experiment.  I wanted a bit more richness to the desert which sometimes lacks when you exclude butter and sugar in warm deserts.   The result was…there was a crackle of the clafoutis, the almond meal gave it a denseness and the cashew butter lent a hand to give it a richer warm cookie dough consistency.

Dinner Party 2011 April 8th