Blueberry Lavender Financier, Raspberry Sorbet, and Blackberry Compote
For the Blueberry Lavender Financier:
8 oz (230g) egg whites, room temperature
9 oz (260g) confectioner’s sugar
4 oz (110g) all-purpose flour
6 oz (170g) ground almonds
5 ½ oz (160g) salted butter, cubed
1 tsp dried lavender, or to taste
5 oz (140g) California Giant Blueberries
For the Raspberry Sorbet:
6 cups California Giant Raspberries
1 cup sugar, divided
For the Blueberry Compote:
4 half pints California Giant Blackberries
3 tablespoons sugar
Juice from ½ lime
For the Lavender Lime Meringues:
2 egg whites
1/2 cup sugar
1 tsp dried lavender, minced or ground
Zest from 1 lime
For the Strawberry Chips:
California Giant Strawberries, green caps attached
2 tablespoons sugar
Prepare Financier: Heat the butter with the lavender in a small pot, cooking until the solids turn medium brown, then set aside to cool. In a bowl combine sugar and flours, stir in the browned butter including the sediment and lavender. Stir in the egg whites slowly, then the fresh blueberries. Allow to rest 30 minutes. Preheat oven to 375°F. Spoon batter into silicone molds or greased aluminum molds. Bake for 15-18 minutes depending on the size, until golden brown and the cake springs back lightly to touch.
Prepare Sorbet: Stir together raspberries and 6 tablespoons sugar and let macerate 1 hour, then puree and strain, discarding solids. Combine remaining sugar with ½ cup water, simmering until sugar is dissolved. Cool completely and combine with puree; add lime juice to taste. Chill at least 3 hours then freeze in an ice cream machine.
Prepare Blackberry Compote: Combine 1 half pint of blackberries with sugar and lime juice. Macerate 10 minutes, then press through a sieve, discarding solids. Gently stir into remaining berries
Lavender Lime Meringue Kisses: Whip egg whites and sugar to stiff peaks, stir in lavender and zest. Pipe meringue into various sized kisses on a parchment lined baking pan. Bake in a 200°F oven until crisp and dry about 1 hour.
Prepare Strawberry Chips: Slice strawberries as thinly as possible and place on a sugar dusted nonstick mat. Sprinkle tops lightly with sugar and bake in a 200°F oven for 1 hour, flipping once, until crisp. Store tightly covered.
To assemble: Place a warm financier on serving plate. Spoon blackberry compote around cake. Mound a few assorted fresh berries and place a scoop of raspberry sorbet on top. Garnish with meringue kisses, strawberry chips, flowers and a mint sprig.