Chocolate Orange Cream with Pistachio Financier

Chocolate Orange Cream with Pistachio Financier

0 made it | 0 reviews

Ishafahan Dain
Buddika Samarasekera

A scenic property located in the heart of Sri Lanka’s capital, The Waters Edge is a calming oasis that is well known for its captivating culinary treats. Represented by Buddika Samarasekera & Ishafahan Dain.

  • Sub Category Name
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1


Chocolate ball
  • 250ml milk
  • 250ml cream
  • 100g egg yolk
  • 80g sugar
  • 600g dark chocolate
  • 15g gelatin
  • 15g orange compote (see recipe below)
Orange Compote
  • 125g water
  • 60g sugar
  • 25g corn syrup
  • 3 nos orange
Pistachio Financier
  • 200g almond powder
  • 70g cashew powder
  • 500g icing sugar
  • 70g flour
  • 250g egg white
  • 250g hazelnut butter
  • 5 tbs pistachio paste

Methods and Directions

Chocolate ball
  • 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
  • Boil water, sugar and corn syrup.
  • As it boils add the peeled and quartered orange wedges and cook until reaches compote stage.
Pistachio Financier
  • 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 150°C for 20 minutes.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 24/05/2024