Sorghum Financiers
RECIPE BY: Phumla Malevu
Sorghum financiers
150g Almond Flour
436 Sugar
110g Cake Flour
100g Sorghum Flour
44g Honey
232g Brown Butter
436g Egg whites
Method:
- Combine all Flours together.
- Brown your Butter until golden brown. Once the butter is brown add the honey and let butter cool down
- Whisk egg white Medium stiff peak
- Add the cool brown butter to the flour, Sugar mix .
- Fold your Egg white Slowly to they won’t deflate
- Once everything is mixed together, transfer the batter in a baking pan
- Bake at 180 for 45 mins
Imifino Mousse
400g Mascarpone
400g Clover fresh Cream 16g Gelatines
150g Sugar
1/2 Vanilla pod
Method
- Whip 300g of cream until soft peak add mascarpone continue to whip into well combine
- Put the 100g cream in a pot with gelatine , Sugar and Vanilla and boil to dissolve the two ingredients
- Blanc the imifino and chop it finely
- Add the boiled cooled ingredients to the mascarpone and cream and fold together
- Add the imifino to the mix
- Transfer this mix to a any container and keep in the fridge for 24hrs
Rossel Gelly Sheet
20g Rossel flowers
300ml Water
5g Agar
Method
- Boil the Rossel and Water , reduce until you have 100g
- Blend the 100g reduced with agar , boil and Set in a flat baking sheet and cool
Pop sorghum honeycomb
300g Sorgum
400ml oil
200g castor Sugar
75g bicarbonate of soda
40g Honey
Method
- Heat up oil , once heated pop the sorghum until the look like tiny popcorn
- Heat up the honey and Castor sugar until the granular so have dissolved
- Once the sugar is turning golden brown add the bicarbonate of soda whisk until a caramel brown colour, transfer in to a baking sheet add the poped sorghum on while the honey is still hot.
