Belfast Telegraph

Home Life Recipes

Recipe: Financiers, salted angel delight and limoncello

We’ve five fabulous recipes from Great British Menu star Paul Ainsworth to try out at home

What you'll need


100g unsalted butter, plus extra for greasing

40g flour

40g hazelnuts

100g sugar

100g egg whites, whisked

For the Limoncello syrup

100ml Limoncello

Zest and juice of 2 lemons

50g sugar

For the salted angel delight

75g double cream

50g créme fraîche

100g mascarpone

2 tbsp dulce de leche

For the sugared walnuts

50g sugar

50g walnuts

Oil, for deep-frying

Serves 4

Heat a pan over a high heat, add the butter and cook until nutty brown. Pass through a sieve lined with kitchen paper into a bowl and leave to cool to room temperature.

Preheat the oven to 180°C/gas 4/350°F. Combine the flour, ground hazelnuts and sugar in a bowl. Stir in the egg whites, then slowly stir in the browned butter until you have a batter. Grease four financier moulds with the extra butter and fill three-quarters of the way up. Cook for 12-14 minutes, or until golden brown. Leave to cool in the moulds for a couple of minutes before taking them out to cool fully on a wire rack.

Then heat the Limoncello in a saucepan over a high heat until reduced by half. Add the lemon zest and juice and sugar and reduce to a syrup. Leave to cool.

To make the salted angel delight, use an electric mixer to whisk the cream to soft peaks. In a seperate bowl, combine the créme fraîche, mascarpone, dulce de leche and a pinch of salt. Fold in the whipped cream and adjust the seasoning to taste.

Place the sugar and 50ml of water in a pan and bring to the boil. Cook until you have a light syrup. Add the walnuts and boil for five minutes, until nicely coated. Drain.

Heat 3cm, of oil in a deep pan to 180°C/350°F (until a cube of bread turns golden when dropped into it). Add the walnuts and cook for about one minute, until caramelised. Use a slotted spoon to remove walnuts from oil, drain on kitchen paper and leave to cool.

Place the financiers on four serving dishes, spoon or pipe over the salted angel delight, and scatter over the walnuts. Drizzle with the Limoncello syrup to serve.

Belfast Telegraph


From Belfast Telegraph