Test recipe
TIER 1
Blueberry & Almond Financiers
This recipe teaches you the foundations of Financiers and is absolutely foolproof. You can whip them up in 45 minutes and serve them straight out of the oven. I’ve used an oval mould, but you can make them in a cupcake tin, or even a classic financier tin. You can also try swapping in different berries depending on what you have – I think raspberries would work well!
8-9
FINANCIERS
Ingredients
Makes 8-9 Financiers
140g unsalted butter
185g egg whites
90g ground almonds
185g powdered/icing sugar
90g self-rising/self-raising flour
2g lemon zest
1⁄2 fresh vanilla bean pod or 1 tsp vanilla bean paste
125g blueberries
lightly toasted flaked almonds, for topping
Special equipment
Oval silicone/metal mold pan
Method
1. Preheat the oven to 320°F/160°C.
2. In a small saucepan on the stovetop over low heat, melt the butter. Remove the
saucepan from the heat and allow the butter to cool for 5 minutes.
3. In a medium bowl, whisk the egg whites for 30 seconds or until frothy.
4. Add the ground almonds, powdered/icing sugar and lemon zest. Cut the vanilla bean
lengthways and using the knife to scrape out half of the beans, add these into the
bowl. Whisk until combined.
5. Place a sieve over the medium bowl and sift in the flour. Whisk until the flour has just
been absorbed, about 30 seconds.
6. Add the melted butter and whisk until there are no more streaks of butter.
7. Gently fold the blueberries into the batter.
8. Pour the batter into the cups of an oval silicone/metal mold pan (or the cups of a
cupcake pan/tin) and fill the cups about three-fourths full. Sprinkle a few flaked
almonds over the top of each cup.
9. Place the pan in the oven and bake for 25 or 30 minutes or until the financiers have a
nice golden colour.
10. Remove the pan from the oven and allow the financiers to cool for 5 minutes before
removing them from the pan. Serve while still warm or allow them to cool completely
and then serve later.
Shop the Equipment
Ingredients
140g unsalted butter
185g egg whites
90g ground almonds
185g powdered/icing sugar
90g self-rising/self-raising flour
2g lemon zest
1⁄2 fresh vanilla bean pod or 1 tsp vanilla bean paste
125g blueberries
lightly toasted flaked almonds, for topping
Special equipment
Oval silicone/metal mold pan
Method
1. Preheat the oven to 320°F/160°C.
2. In a small saucepan on the stovetop over low heat, melt the butter. Remove the
saucepan from the heat and allow the butter to cool for 5 minutes.
3. In a medium bowl, whisk the egg whites for 30 seconds or until frothy.
4. Add the ground almonds, powdered/icing sugar and lemon zest. Cut the vanilla bean
lengthways and using the knife to scrape out half of the beans, add these into the
bowl. Whisk until combined.
5. Place a sieve over the medium bowl and sift in the flour. Whisk until the flour has just
been absorbed, about 30 seconds.
6. Add the melted butter and whisk until there are no more streaks of butter.
7. Gently fold the blueberries into the batter.
8. Pour the batter into the cups of an oval silicone/metal mold pan (or the cups of a
cupcake pan/tin) and fill the cups about three-fourths full. Sprinkle a few flaked
almonds over the top of each cup.
9. Place the pan in the oven and bake for 25 or 30 minutes or until the financiers have a
nice golden colour.
10. Remove the pan from the oven and allow the financiers to cool for 5 minutes before
removing them from the pan. Serve while still warm or allow them to cool completely
and then serve later.
Basic Lemon Sorbet
TIER 1
Basic Lemon Sorbet
In Tier 1 we walk through the fundamentals of a sorbet, and make a basic sorbet without getting too technical! This is the perfect palate cleanser – quite a tart lemon flavour that’s so refreshing. As we don’t add any stabiliser in this recipe, this sorbet is best served within 24 hours to prevent the sugar from recrystallising. It’s a simple and delicious recipe to get you warmed up for Tier 2!
1
TUB (APPROX. 300G)
Ingredients
Makes 1 Tub (approx. 300g)
145g Caster Sugar
55g Dextrose
435g Water
345g Fresh Lemon Juice
Special equipment
Hand blender
Ice-cream machine
Method
1. Pour the cold water into a saucepan and add the sugar and dextrose. Place over a medium heat and bring it to the boil whilst whisking. Boil for a minute then take the sugar syrup off the heat and leave to cool for approximately 15 minutes (until cool to the touch).
2. Add the mixture to a bowl and pour in the lemon juice (it’s a good idea to sieve this to avoid adding any pips/pulp). Blend with a hand blender to combine. Cover the surface with cling film then put the mixture in the fridge for 4 hours. You can leave this in the fridge for longer, but 4 hours is the ideal maturation time.
3. After 4 hours, pour the mixture into your ice cream machine and churn for 20-30 minutes until it’s a thick, sorbet-like consistency (yours may take longer depending on your machine).
4. Transfer the sorbet into a container and freeze for 1-2 hours before serving.
Shop the Equipment
