Chilled Almond SoupBlueberry Buckle, Meyer Lemon Sorbet

Preparation

Baking Directions:

For the assemblyLadle 6 ounces of chilled almond soup into four chilled soup bowls.

Place one blueberry buckle in the center of each bowl and place one small scoop of Meyer lemon sorbet on top of the blueberry buckle.

Garnish with toasted almonds and blueberry’s.

For the chilled almond soup:In a sauce pot bring all ingredients to a boil.

Thicken the soup with a corn starch slurry.

  Turn down heat and allow to simmer for 2-5 minutes.

  Place soup into a blender and puree until smooth.

Refrigerate for 2-3 hours or until the soup is completely chilled.

For the blueberry buckle:Preheat oven to 350 degrees.

In small mixing bowl cream soft butter and sugar until fluffy.

Add egg and mix in.

Add milk and mix slowly to combine.

Add baking powder, salt, nutmeg and flour.

Fold in fresh blueberries by hand.

Spray ring molds or ramekins with light coating of pan spray.

Fill just over half way.

Top with a little streusel topping .

Bake 10-12 minutes or until buckle springs back when lightly touched.

When buckles cools a little, unmold them.

For the streusel topping:Combine all ingredients in small mixing bowl with the paddle attachment.

Mix on speed 3 until ingredients combine and then break apart into small pieces.

Sprinkle on top of Blueberry Buckle batter before baking.

For the Meyer lemon sorbet:Combine all ingredients in plastic container and mix well.

Mix the night before with a hand blender and let season in refrigeration.

Turn in an ice cream machine until firm but soft.

Sorbet will continue to set in freezer.

Freeze sorbet for 2 hours before using.