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Banana And Hazelnut Financier With Walnut Cream
Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: Nagerecht /
Soort keuken: Engelse keuken
Techniek:
Aantal personen:
Ingredienten:
WALNUT CREAM
50 g / 2 oz shelled walnoten, plus extra for decoration
200 ml / 7 fl oz melk
4 dooiers
2 Eetlepel caster suiker
good pinch of gemalen kaneel
FINANCIER
50 g / 2 oz ongezouten boter
1 vanillepeul, split
3 eiwitten
100 g / 4 oz poedersuiker
50 g / 2 oz zelfrijzend bakmeel
40 g / 1> oz gemalen hazelnoten
2 bananen
2 Eetlepel suiker
cacao poeder, for dusting
Voorbereiding:
Bereidingswijze:
Put the walnoten and melk in a pan. Bring to the boil, then blend in a food processor until smooth.
Whisk the dooiers with the caster suiker until thickened slightly and pale. Add the walnut paste and whisk well.
Pour the mixture into a clean pan and stir over a low heat until thickened enough to coat the back of a wooden spoon. Add the kaneel, then strain into a jug and leave to cool.
Line a large baking sheet with non-stick baking paper and put four 10 cm / 4 in cooking rings, a little spaced apart, on the sheet. Brush with a little olie.
Preheat the oven to 160 :C / Gas 3 / fan oven 140 :C.
Make the financier: melt the boter with the vanillepeul in a pan, then brown over a medium heat. Remove the vanillepeul and leave boter to cool.
Whisk the eiwitten until soft peaks form. Gradually whisk in the icing suiker, a spoonful at a time, then fold in the meel and hazelnoten, then the browned boter.
Divide the mixture between the rings and cook for 15 minutes until pale golden. Allow to cool a little, then remove the rings.
Thinly slice the bananen and arrange on top. Sprinkle over the suiker evenly, then caramelise under a hot grill or with a cooks blowtorch.
Transfer to plates and spoon a little walnut cream around. Dust with cacao poeder and decorate with walnoten.
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