Financier

By corlear

Ingredients

• FOR THE ALMOND SORBET:
• For the almond milk:
• 11/2 cup water
• 83/4 oz whole almonds
• For the almond sorbet:
• 11/4 cup almond milk (see previous step)
• 3 tbsp glucose
• For the muscovado butter:
• 21/4 cup butter, softened
• 4 tbsp dry muscovado sugar
• For the fried almonds:
• 2 cups whole almonds
• 0.4 º olive oil
• For the almond praline:
• 11/4 cup fried almonds (see previous step)
• 11/2 tbsp olive oil used for frying the almonds
• For the hot vanilla foam:
• 11/4 cup single cream (35% fat)
• 11/4 cup milk
• 1 vanilla pod
• 23/4 tbsp sugar
• 1/8 cup egg yolks
• 1/3 cup whole eggs
• 1/2 sheet gelatin (previously rehydrated in cold water)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the caramelized honey gelatin:
• 51/4 oz honey
• water
• pinch powdered agar-agar
• For the dark caramel slices:
• 4 oz fondant
• 3 tbsp glucose
• 1/4 cup Isomalt
• To finish:
• grated peel of 1 lemon
• Maldon salt
• microplane grater

Details

Servings 4

Preparation

Step 1

FOR THE ALMOND SORBET:
For the almond milk:
1. Mix the toasted almond with the water and blend in a Thermomix and leave in the fridge for 12 hours.
2. Blend the almond purée in the food processor until you have a thick paste.
3. Liquefy 2 times to get the almond milk.
4. Keep the milk in the fridge.

For the almond sorbet:
1. Put 3 tbsp of the almond milk and the glucose in a pan.
2. Once it is thoroughly dissolved, mix with the rest of the almond milk.
3. Process in the ice cream maker.

For the muscovado butter:
1. Dry the muscovado sugar in the oven at 250ºF, until it is totally dry and loose. Refresh.
2. Soften the butter and add the muscovado sugar.
3. Make 2" diameter bars, wrap in plastic and keep in the fridge.

For the fried almonds:
1. Place the almonds in the oil in a pan and fry over a medium heat until they are fried.
2. Drain on kitchen paper and leave them to cool.
3. Keep the oil used for frying to make the praline.

Note: the almonds weigh less when fried.

For the almond praline:
1. Place the fried almonds with the oil in the food processor.
2. Blend until you have a thick, smooth paste. Leave to rest.

For the hot vanilla foam:
1. Bring the milk, cream and vanilla pod (with the seeds scraped out) to the boil.
2. Meanwhile, beat the sugar with the egg yolks and eggs till the mixture is white and fluffy and add the vanilla infusion.
3. Put the mixture in a pan and heat to 186ºF.
4. Remove from the heat and add the gelatin so that it dissolves.
5. Leave to cool and add the vanilla seeds.
6. Fill the canister and foam.
7. Put in a bain marie and heat to 160ºF. Remove from the heat.

For the caramelized honey gelatin:
1. Caramelize the honey in a pan over a low heat and once it is dark in color, add water until the total water and honey comes to ½ liter.
2. Then add the agar-agar and bring to the boil. Pour a ¼" layer in a tray and set.
3. Cut into ½ x ½" cubes.

For the dark caramel slices:
1. Heat the fondant, glucose and the Isomalt over a medium heat until a dark caramel is made. Leave to cool.
2. Place a piece of dark caramel between 2 Silpat liners and place in the oven at 340ºF for 4 minutes
3. Once it is dissolved, remove from the oven and use a rolling pin to roll it out into a thin sheet
4. Keep the caramel with silica gel.

Final Steps & Preparation:
1. Place a spoonful of almond praline in the center of a soup plate, with a little grated lemon rind, some Maldon salt crystals and two caramelized honey gelatin cubes.
2. Just before serving, place the almond ice cream beside the praline and cover the almond praline with the hot vanilla foam.
3. Finally, add the grated muscovado butter and broken pieces of dark caramel.