Muse Cheesecakes

Sometimes I make really fancy things…

The theme of this and challenge was Local abundance
indeed!
Black Diamond cake:
Named for all the beautiful biking, hiking and skiing trails here in the gorgeous and abundant PNW!
comprised of A sponge cake baked with blackberry purée and black tea (a local Tea purveyor)
I used Marion/blackberry purée by another amazing local purveyor
The flour is produced by for local flour, local free range Eggs are from
And then I used and butter in the batter!
Reduced the black tea with foraged lavender into a syrup then made a sauce with brown sugar, butter, and condensed milk For the luscious caramel-y topping,
White chocolate mousse in the center and adorned with candied lemon peel and chantilly cream