Brown Butter Financier

1. Grease molds, set oven at 425 degrees
2. Mix all dry ingredients in kitchen aid with paddle attachment
3. Add egg white and mix at slow speed until incorporated, scrape down and add butter – again mix until incorporated without incorporating too much air
4. Pour into mold and bake at 425 degrees for 7 minutes, then bake again at 350 degrees for a further 7 minutes
5. Allow to cool before unmolding. (Note: if it sticks slightly, just warm a little in the oven)

Huckleberry Sauce

1. Bring wine, port, and syrup to a boil, add huckleberries and cook on low/medium heat for 10 – 15 minutes – Berries should remain intact and plump
2. Add zest and steep for 15 minutes more
3. Remove zest and strain out most of the liquid
4. Bring this liquid to a boil and add 5 piece star anise and cook for 30 minute on medium heat
5. Strain and reserve warm for plating

Vanilla Ice Cream

1. Bring milk, cream and vanilla to scalding, add sugar and Trimoline – mix until all is dissolved and steep for 30 minutes
2. Strain and chill
3. Process in ice cream machine per directions (approximately 7 minutes) (Note: Do not over mix as it will turn grainy)

Lemon Confit

1. Peel and chiffonade lemon zest
2. Blanch in boiling water twice to remove bitterness
3. Cook for 15 minutes in simple syrup and reserve for plating