Financiers with salted angel delight and Limoncello syrup

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Financiers are light pastries which hail from across the channel. Paul Ainsworth gives this financiers recipe a British touch by including a salted angel delight. 

First published in 2015





Limoncello Syrup

  • 100ml of limoncello
  • 2 lemons, zest and juice
  • 50g of sugar

Salted Angel Delight

Sugared Walnuts

  • 50g of sugar
  • 50g of walnuts
  • oil, for deep frying


  • 4 circular Financier moulds


Start the financier batter. Place a pan over a high heat, add the butter and cook until chestnut brown. Pass the butter through a sieve lined with kitchen paper into a bowl. Leave to cool to room temperature and set aside
Preheat the oven to 180°C/gas mark 4. Combine the flour, ground hazelnuts and sugar in a bowl. Stir in the egg whites, then slowly stir in the browned butter until a batter is formed
Grease 4 financier moulds with the extra butter and fill them 3/4 of the way up with the financier batter. Bake for 12-14 minutes or until golden brown. Leave to cool in the moulds for a couple of minutes before taking them out to cool fully on a wire rack
For the syrup, heat the Limoncello in a saucepan over a high heat until reduced by half. Add the lemon zest and juice and sugar and reduce to a syrup. Set aside to cool
  • 100ml of limoncello
  • 2 lemons
  • 50g of sugar
For the salted angel delight, use an electric mixer to whisk the double cream to soft peaks. In a separate bowl, combine the créme fraîche, mascarpone, dulce de leche and a pinch of salt. Fold in the whipped cream and adjust the seasoning to taste. Set aside
For the walnuts, place the sugar and 50ml of water in a pan and bring to the boil. Cook until you have a light syrup. Add the walnuts and boil for 5 minutes, until nicely coated. Drain
Heat 3cm of oil in a deep pan to 180°C (until a cube of bread turns golden and sizzles when dropped into it). Add the walnuts and cook for about 1 minute until caramelised. Use a slotted spoon to remove walnuts from the oil, drain on kitchen paper and set aside to cool
Place the financiers on 4 serving dishes, spoon or pipe over the salted angel delight and sprinkle over the walnuts. Drizzle with the Limoncello syrup and serve
First published in 2015

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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