LYCHEE WITH ROSE & ALMOND TEA INSPIRED FINANCIER

Methods and Directions

• Vacuum the ingredients together.
• Then, infuse this in an oven at 60C for 2 hours
• When it has cooled down, put it through a sieve.

• Melt the butter with the honey.
• Then mix everything until you have an even batter.
• Spray a silicon mould with pan coating and pipe on the batter.
• Put some almond chunks on top.
• Bake at 185C for 11 minutes.

• Make a purée with the lychees. Put it through a sieve.
• Heat up the lychee juice. Then add the agar-agar and the silver powder.
• Cook this for at least 5 minutes. Chill the mixture.
• Make a smooth gel with a thermo blender.

• Carefully pull the rosebuds from the stalk and lay them on a baking tray.
• Brush a thin layer of egg white on both sides.
• Coat them with sugar. Put them on a baking tray with paper.
• Let it dry overnight at room temperature.
• The rose petals are ready when they are crunchy.

• Serve the financier at room temperature.
• Pipe a dot of Lychee gel.
• Decorate with sugared rose petals.