gluten free white chocolate lemon lava cake
¾ cup butter (1½ stick)
6 oz white chocolate
2 teaspoons lemon juice
2 teaspoons lemon zest
3 whole eggs
3 egg yolks
1 cup powdered palm sugar (pulse palm sugar in a blender or kitchen aid with 1 teaspoon tapioca starch until it turns into a fine powder)
½ cup white rice flour
6 tablespoons tapioca flour
3 tablespoons milk powder
½ tsp salt
Butter 6 ramekins and line the bottoms with cut baking paper.
Melt butter and take off the heat.
Stir in white chocolate until melted, then add lemon juice and lemon zest. Set aside.
Whip whole eggs and egg yolks until white and fluffy. Add powdered palm sugar and continue to whip until thick and silky.
Add chocolate to the egg mixture and stir until incorporated.
Gently fold in remaining ingredients and pour batter into prepared ramekins.
Bake at 325F/165C for 16 minutes.
Makes 6 mini lava cakes.
champagne grapes in lemony syrup
2 cups champagne grapes (or regular size grapes cut in quarters)
¾ cup maple syrup
¼ cup water
juice and zest from 2 lemons
Clean grapes in hot water and place in a clean pint size glass jar.
Bring maple syrup and water to a quick boil. Take off the heat and add lemon juice and zest.
Pour hot syrup over grapes and let cool.
Photography by Philip Blankenship.