Whispers of Jardin Dessert – A Vegetarian French Delight

Allergens

Eggs, Nuts, Dairy

Ingredients

• 1 cup almond flour
• 2 cups heavy cream
• 1/2 cup sugar
• 3 egg yolks
• 1 tsp vanilla extract
• 6 tbsp butter, chilled and diced
• 1 cup fresh raspberries
• 1/4 cup lemon zest
• 1/4 cup chopped pistachios

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix together almond flour, sugar, and lemon zest until well combined.
3. Add egg yolks one at a time to the mixture, mixing well after each addition.
4. Gradually add heavy cream to the mixture while stirring continuously. Stir in vanilla extract.
5. Temper the custard by pouring 1/4 of the hot cream mixture into the egg and sugar mixture while whisking constantly. Pour this back into the remaining cream, and mix until thoroughly combined.
6. Strain the mixture through a fine mesh sieve into the prepared springform pan.
7. Place the pan in a larger baking dish filled with water up to halfway of the pan's height. Bake for 45 50 minutes or until set but slightly wobbly in the center. Remove from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
8. When ready to serve, remove the custard from the pan and place on a serving plate. Top with fresh raspberries and chopped pistachios.

Chef’s Insight

The use of lemon zest adds a subtle freshness that complements the sweetness of the dessert.

Notes

Ensure that the eggs are at room temperature before mixing with the other ingredients.