Orange financiers with ginger and cinnamon cream in a sabayon sauce

Recipe for 4 persons

Orange financier sponge

54 g almond flour
78 g powdered sugar
38 g flour
77 g egg whites
71 g brown butter (beurre noisette)
1 g salt
2 g baking powder
35 g orange juice
½ an orange and grated zest

Place almond flour, powdered sugar, flour, baking powder salt and grated orange zest in a bowl. Add egg whites and orange juice and stir vigorously. Melt the butter, continue cooking until golden (hazelnut) brown, and then pour into the mixture. Combine everything thoroughly and leave to stand for around an hour at room temperature. Pour the mixture into a 15x15 cm baking tin and bake for around 20 minutes in the oven at 180°C.

Cinnamon and ginger cream

76 g milk
1 cinnamon stick
8 g fresh ginger
40 g honey
4 g leaf gelatin
170 g white chocolate couverture
30 g milk chocolate couverture
150 g whipping cream (35% fat)

Boil the milk with the cinnamon stick and ginger for around 2 minutes in a small pot. Remove from heat, cover, and let stand for around 20 minutes. Return the pot to the stove and bring the liquid to a boil. Add the honey with the gelatin soaked in it and the two types of chocolate. Mix all this and put in the fridge to cool for around 20 minutes.
Add the cream, stir, and keep in a cool place.

Sabayon sauce

30 g egg yolk
25 g sugar
50 g Marsala or port wine

Beat together egg yolk, sugar and Marsala in a bain-marie (below 60°C) to make a light and airy sabayon.

Tip: you can also use other types of couverture.

Shopping list

1 g salt
2 g baking powder
71 g butter
2 oranges
76 g milk
2 eggs
25 g sugar
78 g powdered sugar
10g honey
1 cinnamon stick
4 g leaf gelatin
150 g whipping cream (35% fat)
10 g fresh ginger
100 g milk chocolate couverture
250 g white chocolate couverture
50 g Marsala or port wine