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.