Chocolate Orange Cream with Pistachio Financier

Recipe by Buddika Samarasekera and M.I Dain from Waters Edge – National winners Real High Tea Sri Lanka

Chocolate ball

250ml Milk
250ml Cream
100g Egg Yolk
80g Sugar
600g Dark Chocolate
15g Gelatin
15g Orange compote (see recipe)


Boil milk and cream.
In a separate bowl mix together egg yolk and sugar and add it in to the boiled milk mixture.
Mix in chopped dark chocolate and melt. Add gelatin and mix well.

Orange Compote

125g Water
60g Sugar
25g Corn Syrup
03 nos Orange


Boil water, sugar and corn syrup.
As it boils add the peeled and quartered orange wedges and cook until reaches compote stage.
Pistachio Financier

200g Almond Powder
70g Cashew Powder
500g Icing Sugar
70g Flour
250g Egg White
250g Hazelnut Butter
05tbs Pistachio Paste


Mix together almond powder, cashew powder, icing sugar and flour and set aside.

Beat egg whites and fold into powder mixture.

Heat butter till you get a burnt aroma and fold into above mixture.

Finally mix in the pistachio paste. Bake in oven at 150co for 20 minutes.

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