Rosemary Olive Oil Financier...Rosemary Olive Oil Financier with Whipped Honey Ganache and Smoked Fig Compote

An elegant, multi-textured dessert balancing the herbal notes of fresh rosemary and extra virgin olive oil with the smoky sweetness of Lapsang Souchong-infused figs and a velvety whipped honey ganache.

Ingredients

Cooking Instructions

1. 01

   For the Whipped Honey Ganache: Bloom the gelatin sheet in ice-cold water for 5-10 minutes. In a small saucepan, bring 100ml of heavy cream and the wildflower honey to a gentle simmer. Remove from heat, squeeze excess water from the gelatin, and stir it into the warm cream until dissolved.

2. 02

   Pour the warm cream mixture over the chopped white chocolate. Let sit for 1 minute, then emulsify using a hand blender until perfectly smooth. Stream in the remaining 200ml of cold heavy cream while blending. Cover with plastic wrap touching the surface (contact method) and refrigerate for at least 4 hours (preferably overnight).

3. 03

   For the Rosemary Olive Oil Financier: In a saucepan over medium heat, melt the butter and cook until it foams, turns golden brown, and smells nutty (beurre noisette). Strain through a fine-mesh sieve and let cool slightly. Whisk together the almond flour, powdered sugar, and all-purpose flour in a bowl.

4. 04

   Whisk the room-temperature egg whites until slightly frothy (do not whip to peaks). Fold the dry ingredients into the egg whites. Slowly fold in the warm brown butter, extra virgin olive oil, and minced rosemary until a smooth batter forms. Cover and rest the batter in the fridge for 1 hour.

5. 05

   Preheat your oven to 190°C (375°F). Grease rectangular or round financier molds. Pipe the batter into the molds, filling them 3/4 full. Bake for 12-15 minutes until the edges are golden brown and springy to the touch. Unmold immediately and cool on a wire rack.

6. 06

   For the Smoked Fig Compote: Steep Lapsang Souchong tea leaves in 80ml of boiling water for 5 minutes, then strain. In a small saucepan, combine the tea infusion, quartered figs, granulated sugar, and lemon juice. Simmer gently over medium-low heat for 15 minutes, stirring occasionally, until the figs are soft and jammy. Stir in the smoked sea salt, remove from heat, and let cool completely.

7. 07

   To Assemble: Transfer the chilled honey ganache to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until it reaches medium-stiff peaks (be careful not to over-whip). Transfer to a piping bag fitted with a medium round tip.

8. 08

   Place a financier in the center of each serving plate. Artfully pipe spheres of the whipped honey ganache around the financier. Spoon a generous dollop of the smoked fig compote over the financier. Garnish with a few fresh fig slices, a tiny sprig of fresh rosemary, and a subtle drizzle of premium extra virgin olive oil.