https://www.lifestylefood.com.au/recipes/24167/warm-financiers-with-tea-soaked-sultanas-oloroso-ice-cream

LifestyleFOOD.com.au

A gourmet treat, perfect for impressing your guests.

Ingredients

  • Oloroso Ice Cream

  • 290g caster sugar

  • 110ml Oloroso

  • 500ml pure cream

  • 500ml full cream milk

  • 100g glucose syrup

  • 290g egg yolk

  • Pedro Syrup

  • 500g sugar

  • 170ml pedro xinenez

  • 200ml water

  • Soaked Sultanas

  • 1 teaspoon butter for greasing

  • 100g caster sugar

  • 100g water

  • 50g raisins

  • 1 chai tea bag

  • Financier

  • 175g butter

  • 85g plain flour

  • 85g ground almonds

  • 200g icing sugar

  • 6 egg whites (55g)

  • Eve’s Cheat Day Cocktail

  • 45ml Bombay Sapphire

  • 45ml Maidenii Classic Vermouth

  • 10mls Ginger Syrup

  • 1 tbls Chocolate Butter (butter, cocoa, small amount of brown sugar)

Method

  • For the ice cream:

  • 1.

    Place cream, milk and glucose into a medium sized heavy based saucepan and bring to the boil. Remove from heat.

  • 2.

    Whisk yolk and sugar in a small bowl until pale and creamy. Pour half the hot cream mixture while whisking continuously. Pour yolk/cream mixture back into the saucepan with the rest of the cream mixture and cook over a low to medium heat for 7-10 minutes or until it resembles an anglaise consistency and thinly coats the back of a spoon. Stir through Oloroso and pass through a fine sieve. Leave to infuse for a few hours or preferably overnight in the fridge if you have the time.

  • 3.

    Churn in ice-cream machine according to manufacturers instructions before transferring to a container and freezing until required.

  • For the pedro syrup:

  • 1.

    Place sugar into a very clean and dry small saucepan and over a medium heat, bring to a light caramel colour, agitating pan occasionally to ensure all the sugar crystals have dissolved.

  • 2.

    Carefully add the pedro ximenez and water and whisk to combine.

  • 3.

    Continue to cook over a medium heat, at a gentle simmer to reduce until you get a thick syrup consistency. Add a little more water if required when cooled to room temperature if syrup becomes to thick.

  • For the sultanas and financier:

  • 1.

    Preheat oven to 180°C. Grease a friand mould with butter.

  • 2.

    For soaked sultanas, place caster sugar and water into a small saucepan and dissolve over a low heat. 

  • 3.

    Add sultanas and bring quickly to the boil. Remove from heat and plunge a teabag into the syrup, allowing to infuse for 20 minutes or until cool.  Remove tea bag and allow raisins to steep in the syrup for 1 hour. The sultanas can be stored in the fridge for up to one week.

  • 4.

    For financier, melt butter in a small saucepan over a low heat until it bubbles and becomes nutty and brown. Remove from heat and allow too cool for approximately 5 minutes.

  • 5.

    Sieve the flour, ground almonds and icing sugar into a bowl.

  • 6.

    Place egg whites into a medium size bowl and beat lightly with a fork to froth slightly. Mix in the dry ingredients until combined and stir in cooled butter. 

  • 7.

    Drain sultanas and add to butter mixture.  Rest for 10 minutes before spooning into prepared moulds. Bake for 12-15 minutes or until financiers rise and turn a beautiful golden colour.  Remove from the oven and leave to cool slightly before turning out into a wire rack to cool. 

  • 8.

    To serve, place a warm financier in the centre of a serving plate with a scoop of oloroso ice cream and finish with a drizzle of pedro syrup.

  • For the cocktail:

  • 1.

    Batch ingredients to serve from direct from soup warmer

  • 2.

    Ladle 100ml into a teacup

  • 3.

    Table spoon in chocolate butter to serve

  • 4.

    Serve in a tea cup and saucer

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 839kj
  • Fat Total 40g
  • Saturated Fat 21g
  • Protein 9g
  • Carbohydrate 112g
  • Sugar 102g
  • Sodium 60mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Notes

This recipe is a part of Project Botanicals, a distinctly different pop-up bar and dining experience, happening in Melbourne from 24 July - 11 June. Tickets $45, including two cocktails and two matched dishes.

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings