Soak raisins in hot water for 30mins. Drain and pat them dry with a clean kitchen towel.
In a pot, heat up and melt butter till it becomes beurre noisette, strain away browned milk solids and set aside clarified butter for use later.
Combine almond powder, plain flour and sugar (a) together in a mixing bowl.
In a clean mixing bowl, whisk egg whites and gradually pour in sugar (b). Whisk till soft peak.
Fold in egg whites into the almond powder mixture.
Fold in browned clarified butter and vanilla essence.
Pipe batter into mini rectangular moulds and bake in the oven at 200C for about 15mins or till cooked.
Remove from moulds and allow to cool on rack.
Sift icing sugar.
Combine all ingredients together and whisk till stiff peak.
Transfer into piping bag and leave in fridge till ready to use.
Combine California Raisins and water together and allow to soak for 30mins.
Blend soaked raisins into a puree.
Heat up puree in a pot and add in isomalt. Stir well till combined.
Spread raisin mixture thinly onto a silpat and bake in an oven at 90C for about 1 hour till the raisin puree is dry to the touch but still flexible.
Using a round cutter, cut out circles and continue baking for another 1 hour till tuiles are fully dried. Leave to cool for it to crisp.
Pipe chilled rum chantilly cream in a teardrop shape onto raisin financiers.
Decorate with round raisin tuiles and edible leaves/flowers.
Serve immediately.
Ingredients
Directions
Soak raisins in hot water for 30mins. Drain and pat them dry with a clean kitchen towel.
In a pot, heat up and melt butter till it becomes beurre noisette, strain away browned milk solids and set aside clarified butter for use later.
Combine almond powder, plain flour and sugar (a) together in a mixing bowl.
In a clean mixing bowl, whisk egg whites and gradually pour in sugar (b). Whisk till soft peak.
Fold in egg whites into the almond powder mixture.
Fold in browned clarified butter and vanilla essence.
Pipe batter into mini rectangular moulds and bake in the oven at 200C for about 15mins or till cooked.
Remove from moulds and allow to cool on rack.
Sift icing sugar.
Combine all ingredients together and whisk till stiff peak.
Transfer into piping bag and leave in fridge till ready to use.
Combine California Raisins and water together and allow to soak for 30mins.
Blend soaked raisins into a puree.
Heat up puree in a pot and add in isomalt. Stir well till combined.
Spread raisin mixture thinly onto a silpat and bake in an oven at 90C for about 1 hour till the raisin puree is dry to the touch but still flexible.
Using a round cutter, cut out circles and continue baking for another 1 hour till tuiles are fully dried. Leave to cool for it to crisp.
Pipe chilled rum chantilly cream in a teardrop shape onto raisin financiers.
Decorate with round raisin tuiles and edible leaves/flowers.
Serve immediately.