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GreenChef Chad Sarno | Maine Blueberry Flan
Posted By Chad Sarno On January 2, 2009 @ 3:00 pm In Full Recipe List,Recipes / Desserts,Recipes / Raw | No Comments
Maine Blueberry Flan
(Hazelnut Maple Cookie, Candied Citrus, Warm Yukon-Cinnamon Syrup – Raw)
Makes 6-8 flans
For the Cookie (base):
1 1/4 Cup Hazelnuts
1/2 Cup Maple Sugar, fine
1 Tsp. Ground Cinnamon
1 TB. Coconut Butter
1/2 Tsp. Sea Salt
Complete Recipe after the jump.
Step 1: In food processor, process all ingredients until finely minced and they have began to stick.
Step 2: For service, on the plate you will serve the flan, using a hallow cylinder, press 2-3 Tablespoons of the mixture to form a round cookie base for the flan.
For the Blueberry Flan:
3 Cups Fresh Blueberries
1 Cup Young Thai Coconut Meat (or 3/4 Cup Cashews, Soaked)
3 TB. Coconut Butter
2 TB. Agave Nectar
1/2 Lemon, Juiced
1/2 Tsp. Fresh Nutmeg Ground
Pinch of Sea Salt
Step 1: In high speed blender, blend all ingredients until smooth.
Step 2: Now using small flan cups, pour in 1 T agave in each cup coating the sides of the cup.
Step 3: Pour in blueberry mixture into each cup, filling to the top.
Step 4: Place flan cups on tray and refrigerate overnight to set.
For Service:when flan has set, using a toothpick, drag around the sides of each flan to allow to loosen up. Place hazelnut cookie in middle of each late, flip flan cup over onto cookie, and slowly lift, releasing the flan. Garnish with a drizzle of warm cinnamon syrup and candied citrus.
For the Syrup:
1 Cup Yacon, Maple or Dark Agave Syrup
1/2 TB Freshly Ground Cinnamon Stick
1/2 Tsp. Freshly Ground Nutmeg
Step 1: In small bowl stir ingredients together.
Step 2: Either place on burner to warm on low heat prior to serving, or place bowl in dehydrator on high to warm.
Step 3: Drizzle on flan right before serving.
For the Candied Citrus:
1/2 Cup Agave Nectar
Step 1: Using a small ring zester, zest long strings of the orange peel.
Step 2: Dip long zest into agave and place on teflex sheet in shape of choice. Continue to dehydrate for 4-6 hours or until crisp.
Step 3: Gently remove candied zest from teflex when dry and store in freezer prior to serving to remain crisp.
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