A gourmet treat, perfect for impressing your guests.


  • 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)


  • 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.

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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.

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