Receta Postre

Butternut Squash & Hazelnut Bouchons (makes 6 bouchons made in timbale molds)
2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
2 eggs
1/4 cup honey
1 cup roastedbutternut squash (this needs to be very soft, puree like)
hazelnuts, coarsely chopped
Preheat oven to 350F. Combine all ingredients in a bowl (except hazelnuts). Cut squares of parchment (I used 5 1/2 x 51/2 squares) and line 6 timbale molds*. Pour batter into molds all the way to the top. Sprinkle with chopped hazelnuts and place into oven for 30-35 minutes or until lightly browned.
* I used thesetimbale molds. If you would rather use a muffin pan that is fine but you will need to reduce the baking time.
Toasted Nutmeg Ice Cream
This recipe is for SCD followers or those who want to avoidlactose. For a traditional Nutmeg Ice Cream recipe visit here.
1 cup of SCD legal creme fraiche (recipe below)
1/4 cup water
1/4 cup honey
2 egg yolks, whisked
1 whole nutmeg
Grate nutmeg into ashallow pan and toast over medium heat until aromatic. Remove from heat.
Pour water, honey and egg yolks into a saucepan. Slowly heat, stirring continuously with a wooden spoon. (this prevents theegg to curdle). As the mixture heats up it will start to thicken. Coat the back of the spoon with mixture and run your finger across, if your finger print remains intact remove from heat and quicklypour through a fine mesh sieve into a bowl.
Add the creme fraiche and toasted nutmeg to the egg mixture. ADD THE NUTMEG GRADUALLY until desired flavor is achieved. Stir until incorporated.
Pourmixture into ice cream maker and proceed according to the ice cream maker instructions.
To serve, place a dollop of ice cream in a bowl, top with a warm bouchon and enjoy!

SCD Legal Creme Fraiche
2cups of heavy whipping cream
1 packet of yogourmet yogurt starter
Heat cream to 110F. Remove from heat and stir in yogurt starter. Fill two 8 ounce jars will mixture and incubate at 105F or 110F in a...