A simply, crumbly yet not too sweet traditional French dessert, raspberry financiers – perfect for a relaxing afternoon tea.
While traveling we don’t get to see anywhere near as many movies as I would like. Sure sure, we’re out exploring the world, seeing all these new and interesting places and absorbing both cultural and historical information.
That’s all good and nice, but sometimes all you want to do is lounge around and watch a movie. You know?
Or better yet, go out to the movies, load up on soda and popcorn and make a whole over-priced excursion out of it.
I do love popcorn.
And that’s exactly what I have to look forward to tonight. A night out at the movies to see Before Midnight. Have you seen it? Thoughts?
It’s the third movie, after the Before Sunset and Before Sunrise films and each movie is spaced almost 10 years apart.
Good reviews on both imdb and rotten tomatoes have brought my expectations up. I hope it’s a good one.
Better yet, I hope the popcorn is good.
That’s where the high expectations really lie.
Well if you can’t get out to the movies, and don’t like popcorn, make these financiers instead and enjoy a night in at home with your favorite flick.
Financiers are a simple French dessert which are light, not too sweet and perfect with a cup of tea.
A simply, crumbly yet not too sweet traditional French dessert, financiers - perfect with a cup of tea
15 minPrep Time
15 minCook Time
30 minTotal Time
- 6.5 Oz butter
- 6.5 Oz egg white
- 2.25 Oz flour
- 4.5 Oz almond powder
- 14 Oz confectioners sugar
- 2 boxes or 1/2 pound Raspberries
- The juice of 1 lemon
- Put the butter in a sauce pan and let it melt untill it turns brown (being careful not to burn in!).
- In a separate bowl mix all the ingredients together in a bowl (the flour, the almond
- powder, the sugar and the egg white )
- When the butter is brown let it cool down, then add it in the bowl. Using financier or muffin molds add the batter 3/4 the way full. Add 3 raspberries on
- top of each cake
- - Cook at 350 F for 15 minutes. In a bowl blend the berries
- left with lemon juice and caster sugar to layer on top of the baked financiers..
Recipe from Cook’n With Class cooking school