Chocolate Orange Cream with Pistachio Financier
Recipe by Buddika Samarasekera and M.I Dain from Waters Edge – National winners Real High Tea Sri Lanka
100g Egg Yolk
600g Dark Chocolate
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.
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.
200g Almond Powder
70g Cashew Powder
500g Icing Sugar
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.