Rose and Almond Financiers with Rose Cream
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Rose and Almond Financiers with Rose Cream
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Dainty rose and almond financiers topped with rose whipped cream – perfect for afternoon tea!
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Ingredients
- 6 egg whites - I used 180g 6.3oz pasteurised egg whites + pinch salt
- 150 g | 5 1/2 oz unsalted butter plus more for greasing the moulds
- 175 g | 6oz icing sugar
- 85 g | 3oz ground almonds
- 50 g | 2oz walnuts
- 1 tbsp rose petals
- 1 tsp rose water
- rose petals or freeze dried raspberries to decorate
- Topping
- 200 g | 7oz double cream
- 150 g | 5 1/2 oz icing sugar
- 1 tsp rose water
- 1 tsp vanilla paste
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Instructions
- Cut the butter into cubes and put in a small saucepan. Cook over medium heat, swirling the pan, until the butter melts and turns a light brown. Take off the heat and cool.
- Put the ground almonds, walnuts and rose petal in a mini food processor and process until finely ground.
- Whisk the egg whites and salt in a stand mixer until they form soft peaks.
- Sift the icing sugar and flour together and then fold into the egg whites together with the ground almonds.
- Fold in the browned butter gradually until the batter is smooth. Mix in the rose water.
- Transfer the batter to a piping bag and chill in the fridge for an hour.
- Preheat the oven to 180C (350F). Pipe the batter into greased financier moulds or a greased silicone muffin pan.
- Bake for around 20 minutes until the cakes are firm on top and colouring at the edges.
- Transfer to a wire rack to cool completely.
- Place all the ingredients for the rose cream in your stand mixer and whisk at low speed to combine. lncrease to maximum speed until you have firm peaks. Transfer to a piping bag fitted with a large star tip and pipe small rosettes over the financiers.
- Sprinkle with rose petals or freeze dried raspberries and serve.
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