A gourmet treat, perfect for impressing your guests.
For the ice cream:
Place cream, milk and glucose into a medium sized heavy based saucepan and bring to the boil. Remove from heat.
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.
Churn in ice-cream machine according to manufacturers instructions before transferring to a container and freezing until required.
For the pedro syrup:
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.
Carefully add the pedro ximenez and water and whisk to combine.
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:
Preheat oven to 180°C. Grease a friand mould with butter.
For soaked sultanas, place caster sugar and water into a small saucepan and dissolve over a low heat.
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.
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.
Sieve the flour, ground almonds and icing sugar into a bowl.
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.
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.
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:
Batch ingredients to serve from direct from soup warmer
Ladle 100ml into a teacup
Table spoon in chocolate butter to serve
Serve in a tea cup and saucer
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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