Directions:

FINANCIER
1. In the bowl of a stand mixer with the paddle attachment, combine icing sugar, almond powder, cake flour, and salt. Add egg whites and mix on low.
2. Add inverted sugar, browned butter, and vanilla and mix well. Add toasted sesame seeds and mix until evenly distributed.
3. Set oven to 350°F. Pipe batter into dome shaped mold with a diameter of 4cm. Bake for 18-20 minutes. Cool completely.

RASPBERRY COMPOTE
1. In a saucepan, combine sugar and water and heat to 257°F. Add raspberries and raspberry purée and bring to a boil.
2. Remove from heat and transfer to the pitcher of a blender. Add gelatin mass and blend until smooth.

VANILLA NAMELAKA
1. In a saucepot, combine cream and vanilla. Bring to a boil and pour over chocolate and add gelatin mass. Mix until fully blended. Cool completely.
2. Just prior to use, whip in a stand mixer to desired texture, do not over whip.

ASSEMBLY
1. Trim off the top of the domed side of the financiers to allow them to sit flat like a bowl.
2. Place whipped namelaka in a piping bag with a #1 pastry tip. Top financier with roughly 25 g of namelaka in the style of a Mont Blanc.
3. Place raspberry compote in pastry bag and pipe roughly 10 g of compote in center of cream.