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Ingredients

SERVES 4

The three parts of this elegant dessert from the Auberge de Novescakes, ice cream, and couliscan also be served individually. For a simpler presentation, make one 9'' cake instead of four small ones.

FOR THE ICE CREAM:
1 tsp. dried lavender
2 1/2 cups milk
1 cup heavy cream
3 egg yolks, lightly beaten
3 eggs
3/4 cup clover honey

FOR THE CAKES:
1 tbsp. instant ground tapioca
6 tbsp. sugar
3/4 cup plus 1 tbsp. almond flour

2. For the cakes, preheat oven to 350. Sift together tapioca, sugar, almond flour, and baking powder into a large bowl. Add egg whites and butter and whisk until smooth.

3. Line a cookie sheet with parchment paper. Lightly grease 4 ring molds, 3'' wide and 1 1/2'' high, and place on cookie sheet. Spoon about 2 tbsp. cake batter into each mold, spreading to even out tops with back of spoon. Spoon 1 tbsp. raspberry preserves into center of each mold, evenly cover with 2 more tbsp. batter, and decorate each cake with about 8 almond slices. Bake cakes until golden, about 20 minutes, cool slightly, then turn cakes out onto a cooling rack. Cool completely, then transfer, almond side up, to 4 small plates.

4. For the compote, place raspberries and sugar in a medium stainless-steel saucepan. Add 2 tbsp. water and bring to a simmer over medium heat. Cook, stirring occasionally, until berry juices have thickened slightly, about 15 minutes, then strain through a fine sieve into a small bowl. Spoon warm coulis around cakes and serve garnished with additional berries and lavender honey ice cream.

This recipe was first published in Saveur in Issue #20

Description

The Three Parts Of This Elegant Dessert From The Auberge De Noves?cakes, Ice Cream, And Coulis?can Also Be Served Individually. For A Simpler Presentation, Make One 9'' Cake Instead Of Four Small Ones.

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