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| "Beignet Muffin with Raspberries drizzled in White Chocolate Rum Sauce" Prepared by Clarence Gardener |
I wanted to create a dessert that was quick and easy. This recipe will help you to satisfy your craving for something sweet.
Usually, I like to have a dessert that uses a combination of chocolate (white or dark), butter and liquor. I prefer not to use processed or pure sugar at all and encourage you to do the same. Also, I am quite particular cooking with various flours and tend to not do so often. This obviously can create some limits for desserts especially if you are into baking cakes or any classic cake dish.
Recently I decided to experiment and use beignet flour to prepare muffins for a dessert concept. It will give your muffins and cakes a different texture than cake flour, but with a few added ingredients you will be quite pleased.
The plan in this concept was to create a nice transition of this being an ordinary breakfast beignet muffin, to becoming the focal point of a French influenced dessert dish.
The most important element in this recipe will be the rum sauce. It really took this dessert up a notch.
INGREDIENTS:
Beignet Flour
Raspberries
Heavy Cream
White Chocolate
Puerto Rican Rum
Unsalted Butter
Eggs
Canola Oil
Cinnamon
Whipped Cream
Note: All Food Photography by Clarence Gardener
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