To make the streusel: In a mixer with paddle attachment, cream together butter and sugar. Add remaining ingredients and mix until combined. Push the mixture through a baking rack and chill for 1 hour.
To make the Brown Betty: In a large bowl, combine all ingredients. Press the mixture into a buttered half hotel pan. Top evenly with Streusel. Bake in an oven at 325 degrees F for 45 minutes, or until browned and bubbling around the edges. Allow to cool, and then chill several hours. Using a 3-inch ring mold, cut out rounds.
To make Face: Using a piece of acetate cut out a face-shaped stencil. In a mixer with whip attachment, beat egg whites to soft peaks. Blend in confectioners' sugar, flour, and salt. At low speed, blend in butter and vanilla. Stencil the tuile batter onto a nonstick baking sheet. Mix a small amount of the tuile batter with some cocoa powder and pour into a parchment cone. Pipe features onto the face-shaped tuiles. Bake the tuiles at 325 degrees F for 8 minutes. Immediately after removing the tuiles from the oven, place them over a can to form a curved shape.
To make Hair: Place all ingredients in a saucepan and bring to boil. Cook until temperature reaches 315 degrees F. Remove from heat and add blue paste food coloring to desired shade of blue. Use a cut-off whisk to form spun sugar "hair".
To serve warm a Brown Betty round in oven. Place on dessert plate. Place tuile "face" on the side of the round. Pile spun sugar "hair" on top of the round. Garnish the plate with the raspberry coulis, creme anglaise, blueberry necklace, and mint.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Martin Howard, Hudson River Club, New York, NY