chef barry saunders,
The Current
Tingling pockets of ginger add character to this light tea cake. The slightly sour rhubarb ice cream delivers a refreshing level of flavour to the dessert.
Ingredients
Ginger Financier
3/4 cup sugar
4 Tbsp almond flour
3 Tbsp plus 1 tsp pastry or all‑purpose flour
3 egg whites
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp ginger powder
1 Tbsp candied ginger
10 Tbsp unsalted butter, melted
Rhubarb Ice Cream
2 cups rhubarb, fresh or frozen
1 cup sugar
3 egg yolks
2/3 cup milk
1 cup heavy cream
Method
Beurre Noisette
1. Place 6 Tbsp of unsalted butter in pan on med-high heat. Simmer until butter becomes clear and foam appears on top.
2. When milk solids fall to bottom of pan and butter oil begins to brown remove from heat and cool slightly.
3. Melt remaining unsalted butter and combine with beurre noisette.
Financier
1. Heat oven to 350˚F.
2. In bowl, mix sugar, almond flour, pastry flour and baking powder.
3. Mix in egg whites and slowly add beurre noisette.
4. Mix in vanilla, ginger powder and candied ginger.
5. Using flexible muffin molds, spray with vegetable spray and divide mixture evenly.
6. Bake for 14-16 min or until slightly darker than golden brown.
7. Remove from moulds and cool.
Rhubarb Ice Cream
1. Combine rhubarb and 3/4 of sugar in sauce pot and simmer over med-low heat until jam like consistency.
2. Combine milk and remaining 1/4 cup sugar.
3. Over double boiler, make a custard by tempering in egg yolks. Strain and cool
4. Combine rhubarb compote, custard and heavy cream.
5. Freeze in ice cream maker according to manufacturer’s instructions.
Yield 6 individual servings