Thursday, 21 May 2015

Coconut and Raspberry Jam Financiers

I decided to get inventive with financiers today.  Taking a fairly basic recipe and experimenting with some raspberry jam and some sweetened, shredded, coconut.  This is my third time making financiers, and I decided not to use trimoline, but just icing sugar as the main sweetener.  

Having made the batter and allowed it to chill for a couple of hours I piped it into the moulds and then dripped three very small blobs of jam on each one, and covered them with some coconut.

Cooking time was also experimental, since the jam melts as it is heated, so a little extra time, to ensure that the financier cook through, is neccessary.  But the time cannot be such that the coconut with burn.  Some of it will sink into the batter and leave a nice, browned cover on the top.

I am very pleased with the result of my little experiment, the jam seeps into the batter a little and the coconut sinks as well, but the texture of the financier remains and the taste is very good indeed.
Coconut and Raspberry Jam Financiers

Ingredients:
  • 50g butter
  • 50g plain flour plus 
  • 140g ground almonds
  • 6 egg whites
  • 2 tbsp raspberry jam
  • 30g sweetened shredded coconut
  • 140g icing sugar

Method:
  • Grease your financier moulds.  
  • The mixture will make about 20, so you may have to bake in batches, if so grease the moulds each time.
  • Gently heat the butter in a small pan over a medium heat until it turns a dark golden brown, then immediately remove from the heat.
  • Mix together all the dry(except the coconut) ingredients in a large bowl then stir in the egg whites.
  • Gradually stir in the hot butter until you have a smooth batter. Cover and refrigerate for at least 2 hours.
  • Preheat the oven to 220C /200 C Fan
  • Spoon the batter into the chilled tins until they are three quarters full.
  • Pipe three small blobs of jam onto each financier and then sprinkle a decent covering of coconut over them.
  •  Bake for 10–12 minutes until firm and golden brown.
  • Remove from the oven and leave to cool in the tins for a few minutes. Transfer to a wire rack and dust with icing sugar to serve.


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