“Melting Moments: A Cinematic Gluten-Free Portuguese Dessert Experience”
Indulge in a delectable gluten-free dessert inspired by Portuguese flavors. Our advanced level recipe combines almond flour with raspberries, lemon zest, and white chocolate for an unforgettable culinary experience that tantalizes the senses.
Allergens
Eggs, Dairy (optional with white chocolate)
Ingredients
- 1. 125g almond flour (gluten
- free) 2. 30g cornstarch 3. 75g granulated sugar 4. 1/2 teaspoon gluten
- free baking powder 5. A pinch of salt 6. 1 large egg, separated 7. Zest of one medium lemon 8. 1/2 teaspoon pure vanilla extract (gluten
- free) 9. 60g cold unsalted butter, cubed 10. For the Filling: 11. 150g fresh raspberries 12. 3 tablespoons granulated sugar 13. 1 teaspoon cornstarch 14. 1 tablespoon lemon juice 15. For the Topping: 16. 1/2 cup dairy
- free white chocolate chips 17. Fresh raspberries for garnish
Instructions
- In a large bowl, whisk together almond flour, cornstarch, sugar, baking powder, and salt. Set aside.
- In another bowl, combine lemon zest, egg yolk, and vanilla extract. Stir in the cold butter until the mixture resembles coarse meal.
- Gradually add the wet ingredients to the dry, mixing until just combined.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into small balls and place on the prepared baking sheet, flattening slightly with your hand.
- Bake for 18 20 minutes, or until the edges are just beginning to brown. Allow cookies to cool completely on a wire rack.
- For the filling, in a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook until thickened and bubbly, stirring frequently. Remove from heat and allow to cool completely.
- Once cookies have cooled, sandwich two together with a dollop of the raspberry filling, pressing gently to adhere.
- For the topping, melt white chocolate chips in a microwave safe bowl on 50% power for 30 seconds at a time until smooth. Spoon or pipe over cooled sandwich cookies and let set.
- Garnish with fresh raspberries before serving.
Chef’s Insight
The combination of flavors in this recipe creates a delightful contrast between sweet and tangy, making it an unforgettable experience for your taste buds.
Notes
For a festive touch, serve with a side of mint leaves and freshly grated nutmeg.