Click here to printChocolate White Mulberry Canelé
Traditionally a canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. This is my take on this French classic. Cacao again is at the forefront of this dish but is offset nicely with the freshness of the mulberries and the spice of the ginger. I often breakout these bad boys for dinner parties, particularly as they are so quick and easy to make. Last time I made ...
MAKES 6 portions
ingredients
- 2 cups Activated Almond Flour *
- ¼ cup White Mulberries
- ¼ cup Pecan milk
- ¼ cup Coconut Sugar
- ¼ cup Cacao Nibs
- ½ tbsp ginger root, peeled & sliced
- 3 cardamom pods, crushed
- 3 tbsp Cacao Powder
- 1 tsp Cacao Butter
- 1 tsp Coconut Oil/Butter
- 1 tsp Lucuma Powder
- ¼ tsp sea salt
method
- Step 1 :Combine all ingredients together in a large bowl and mix thoroughly.
- Step 2 :Line up six small espresso glasses with Clingfilm.
- Step 3 :Pour the mixture in and dehydrate for 12 hours.
- Step 4 :Gently take the Canelés out and dehydrate for a further 12 hours before serving.
- Step 5 :Tips - To make activated almond flour, process the correct amount of activated almonds in a blender slowly until flour-like. Please do not overblend as the oil from the almonds will turn it to dough. I've recommended using espresso glasses, but in truth, I tend to use a slightly larger tumbler glass.
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