In the kitchen with Andrea Wight, pastry chef of Beast + Bottle: Huckleberry clafoutis and sweet corn ice cream
Andrea Wight, the subject of this week's chef and tell interview, solidified her career path in pastry after baking a batch of brownies when she was young, a childhood habit that her dad encouraged her to pursue. Now the pastry chef at Beast + Bottle, Wight is responsible for creating the restaurant's beautiful desserts, including the French-inspired huckleberry clafoutis with sweet corn ice cream, the recipe of which she shares here. "It's a perfect warm and cozy dessert that's not too heavy," she says. When making the tuile, she advises, "make sure to spread the batter as even and thin as possible." She also recommends using eggs that are room temperature and allowing the corn-cream mixture to steep as long as possible, preferably overnight. This isn't a recipe for an amateur baker, and it requires an ice cream maker, but if you find yourself with some extra time this weekend and want to impress your dinner guests, this is a knockout crowd pleaser.
For the Clafoutis 6 whole eggs 4 ounces all-purpose flour 16 ounces whole milk 16 ounces heavy cream 10 ounces sugar 1 teaspoon vanilla 8 ounces huckleberries
Directions * Preheat oven to 425 degrees
1. Grease 10, 6-ounce ramekins with pan spray. Place ramekins on a cookie sheet. 2. Sprinkle 1 to 2 tablespoons of huckleberries into prepared ramekins. 3. In a medium mixing bowl, whisk flour and eggs until smooth. 4. Add milk, cream, sugar and vanilla and whisk until mixture is uniform. 5. Pour milk mixture over huckleberries into prepared ramekins. 6. Bake clafoutis 25-30 minutes or until custard is just barely set.
For the Sweet Corn Ice Cream
1 quart fresh corn kernels, removed from the cob ½ teaspoon salt 4 cups heavy cream 1 1/2 cups sugar 10 egg yolks
1. Place corn kernels and salt in medium sauce pot and cook over medium heat until kernels have softened. 2. Add cream to corn kernels and bring to a boil. 3. Turn off heat and cover saucepot, allowing corn mixture to steep for an hour. 4. While corn is steeping, prepare an ice bath and gather a 4-quart container and a fine mesh strainer. Set aside. 5. After corn has steeped, puree corn mixture in blender and strain through mesh sieve. 6. Place corn mixture in clean sauce pot and bring to just a simmer over medium heat. 7. While re-warming cream, in a medium mixing bowl, whisk yolks and sugar. 8. When cream reaches a simmer, reduce heat and temper yolks into corn mixture. 9. Continue cooking, stirring mixture constantly until it's thick enough to coat the back of a spoon. 10.Remove corn mixture from heat and pour through fine mesh strainer into 4-quart container. Place container into ice bath and chill until mixture is completely cool. 11. Refrigerate ice cream base overnight. 12. Spin ice cream base in ice cream maker.
For the Lavender Tuile
4 egg whites 1cup sugar 1 cup all-purpose flour 3 ounces butter 1/2 teaspoon salt 2 tablespoons heavy cream Dried lavender
Directions * Preheat oven to 350 degrees
1. In bowl of a stand mixer fitted with a whip, combine egg whites and sugar and mix until frothy. 2. Add flour and mix until combined. 3. Add butter, salt and heavy cream and mix until combined and batter is smooth. 4. Place a silpat on table top. 5. Using an offset spatula, spread a thin, even layer of batter onto the entire surface of the silpat. 6. Transfer silpat to a baking sheet. 7. Sprinkle tuile with dried lavender. 8. Bake in preheated oven until golden brown, 6 to 8 minutes. 9. Once tuile has cooled, break into shards.
Serve clafoutis in bowls, and top each bowl with a scoop of ice cream and a tuile.
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