Banana and Hazelnut Financier with Walnut Cream |
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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 |
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BereidingPut 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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