Financiers with salted angel delight and Limoncello syrup
- Dessert
- Medium
- 4
- 1 hour 20 minutes
PT1H20M
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.
Ingredients
Financiers
- 110g of unsalted butter , plus extra for greasing
- 40g of flour
- 40g of ground hazelnuts
- 100g of sugar
- 100g of egg white , whisked
Limoncello Syrup
- 100ml of limoncello
- 2 lemons , zest and juice
- 50g of sugar
Salted Angel Delight
- 75g of double cream
- 50g of crème fraîche
- 100g of mascarpone
- 2 tbsp of dulce de leche
- 1 pinch of salt
Sugared Walnuts
- 50g of sugar
- 50g of walnuts
- oil, for deep frying
Equipment
- 4 circular Financier moulds
Method
1
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
- 110g of unsalted butter
2
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
- 40g of flour
- 40g of ground hazelnuts
- 100g of sugar
- 100g of egg white
3
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
4
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
5
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
- 75g of double cream
- 50g of crème fraîche
- 100g of mascarpone
- 2 tbsp of dulce de leche
- 1 pinch of salt
6
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
- 50g of sugar
- 50g of walnuts
- oil
7
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
8
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
Go to Comments
Financiers with salted angel delight and Limoncello syrup
