RASPBERRY FINANCIER

 Cute little dessert, that you may not believe me if I said that it's very, very easy to make.

But it's the truth, because the financier is making by put all the ingredients in to the food processor, and just let the machine do the job ^^.
I use pistachio as a base for my financier as the taste and the color if it, go well with raspberry, but if you have only almond, it's OK, too. I brush my financier with a load of Raspberry liqueur right after baking to add some punch into my dessert (as some of the alcohol will evaporate because of the heat, but (again, I love to give a choice, haha), you can use it or not, it's depend on how you want your dessert to be, or if you want more punch, you can use Raspberry liqueur in the sweetened whipping cream. Or you can make only the financier, it's delicious on its own too.
Serve this little (and very cute) dessert with a cup of hot tea, and you will have another good afternoon break!


Recipe: RASPBERRY FINANCIER
สูตรภาษาไทย: ฟินองเซีย ราสเบอรี่

日本語のレシピ：ラズベリーフィナンシェ
Youtube: ฟินองเซีย ราสเบอรี่, RASPBERRY FINANCIER, ラズベリーフィナンシェ

 RASPBERRY FINANCIER

Makes 6

Financier
25g ................. Pistachio nuts
10g .................. Almond 
50g .................. Icing sugar
20g .................. Cake flour
......................... Pinch of Salt
60g .................. Unsalted butter, melted and cooled
60g .................. Egg whites
18 ..................... Raspberries
.......................... Raspberry liqueur (optional), for brushing the financier

Sweetened whipped cream
120g ................. Whipping cream
12g ................... Icing sugar
1/4tsp ................Vanilla extract

For decorating
18 ..................... Raspberries
.......................... Edible gold leaves 

  Preheat an oven to 170C
Have ready 6 (7x6 cm) molds (if using metal molds, brush with butter and sprinkle with flour before using.)

 Put pistachio, almond, icing sugar, flour and pinch of salt into a bowl of a food processor.

 Process until fine.

 Pour the melted butter and egg white into the bowl.

 Process until smooth.

 Divide into 6 molds, and place raspberry on top.
Bake for 20-25 minutes.

 Remove from the oven and brush with Raspberry liqueur (optional).

 Let them cool completely.

 Put icing sugar and vanilla into a bowl of whipping cream.

 Whip until firm peaks formed.

Pipe sweetened whipped cream over the financier and decorate with fresh raspberries and gold leaves.

RASPBERRY FINANCIER