RECIPE: Orange Blossom Financier
FOR THE FINANCIER
250g egg white
300g icing sugar
250g unsalted butter
2 tsp clear honey
100g ground almonds100g plain flour
100g roasted pine kernels, chopped
2 tsp of orange blossom extract (to taste)
FOR THE ROSE NECTAR CREAM
200ml whipping cream
1 tsp vanilla paste
50g golden icing sugar
2 tsp rose extract
1 drop pink food colouring
FOR THE ORANGE BLOSSOM CANDY
Pashmak fairy floss
Dried rose buds
1. Preheat the oven to 180C. Butter or coat a silicone quenelle shape mould tray with non-stick spray.
In a saucepan, melt the butter and bring it to the noisette stage where is starts to brown and give off a nutty flavour. Remove from the heat and stir in the honey. Set aside to cool.
2. In a bowl sieve together the sugar, flour and ground almonds.
3. Using an electric hand whisk, beat the egg whites to a soft peak. Using a rubber spatula, fold in the dry ingredients and the orange blossom extract. Then fold in the chopped pine kernels.
4. Fill the prepared moulds almost to the top and bake for 25 minutes, until golden. Leave to cool for 5 minutes before removing from the moulds. Cool on a wire rack.
Whip the cream with the sugar, vanilla and extract to a ‘pipe-able’ texture. Using a small plain nozzle, pipe some cream onto the top of each financier. Place a couple of rose buds top with a ball of cotton candy at the last minute.