Orange financiers with ginger and cinnamon cream in a sabayon sauce

Orange financiers with ginger and cinnamon cream in a sabayon sauce

Serves four

Orange financier sponage

  • 54 g almond flour
  • 78 g powdered sugar
  • 38 g flour
  • 77 g egg whites
  • 71 g brwon butter (beurre noisette)
  • 1 g salt
  • 2 g baking powder
  • 35 g orange juice
  • ½ an orange and grated zest

Place almond flour, powdered sugar, flour, baking powder salt and grated orange zest in a bowl. Add egg whites and orange juice and stir vigorously. Melt the butter, continue cooking until golden (hazelnut) brown, and then pour into the mixture. Combine everything thoroughly and leave to stand for around an hour at room temperature. Pour the mixture into a 15×15 cm baking tin and bake for around 20 minutes in the oven at 180°C.

Cinnamon and ginger cream

  • 76 g milk
  • 1 cinnamon stick
  • 8 g fresh ginger
  • 10 g honey
  • 4 g leaf gelatin
  • 170 g white chocolate couverture
  • 30 g milk chocolate couverture
  • 150 g Rwhipping cream (35% fat)

Boil the milk with the cinnamon stick and ginger for around 2 minutes in a small pot. Remove from heat, cover, and let stand for around 20 minutes. Return the pot to the stove and bring the liquid to a boil. Add the honey with the gelatin soaked in it and the two types of chocolate. Mix all this and put in the fridge to cool for around 20 minutes. Add the cream, stir, and keep in a cool place.

Sabayon sauce

  • 30 g egg yolk
  • 25 g sugar
  • 50 g Marsala or port wine

Beat together egg yolk, sugar and Marsala in a bain-marie (below 60°C) to make a light and airy sabayon.

Read more about the Swiss National Culinary Team at: www.hotelgastrounion.ch/skv