Pastry Chef Nicole Krasinski
Rubicon | San Francisco
Aged Pecorino and Walnut Financier with
Roasted Clementine Jam
Pastry Chef Nicole Krasinski of Rubicon—San
Francisco, CA
Adapted by StarChefs.com
Yields: 12 Servings
Ingredients:
Roasted Clementine Jam:
- 5 clementines, washed, dried, sliced, and deseeded
- ½ cup fresh orange juice
- 6 Tablespoons light muscovado sugar
- 100 grams granulated sugar
- Water as needed
- ½ cup fresh grapefruit juice
Financier:
- 224 grams butter, browned and cooled
- 227 grams sifted powdered sugar
- 71.25 grams cake flour
- 2 grams salt.
- 114 grams almond flour
- 42.75 grams coarse cornmeal
- 224 grams egg whites, room temperature
- 250 grams clementine jam
Candied Walnuts:
- 150 grams walnuts
- 200 grams sugar
- Water, as needed
- 2 grams salt
Fennel Citrus Salad:
- 1 bulb fennel
- 1 cup citrus segments (grapefruit, cara cara oranges, and
navel oranges)
- Watercress
- Olive oil
- Sea salt
To Assemble and Serve:
- Aged Pecorino, shaved with a vegetable peeler
Method:
For the Roasted Clementine Jam:
Preheat oven to 325ºF. Place clementines in a hotel pan, cover
with orange juice, and sprinkle with 2 Tablespoons muscovado sugar.
Cover clementines with foil and roast for 60-90 minutes until they
begin to soften. Remove pan from oven and bring oven temperature
up to 375ºF. Remove foil, sprinkle with remaining muscovado
sugar and roast for 45 minutes. Cool to room temperature. Place
clementines in a food processor and pulse until well combined, adding
a little orange juice if needed. In a sauté pan cook granulated
sugar and water as needed until it just begins to color, then add
clementines and grapefruit juice and cook until thickened, stirring
often. Cool.
For the Financier:
Preheat oven to 350ºF. Heat butter in a sauce pan until bubbly
and browned, about 5 minutes. Transfer to a bowl to cool. Sift the
powdered sugar, flour and salt together. Whisk almond flour and
cornmeal in to the dry mixture, transfer to a mixer bowl and paddle
at low speed to combine. While mixer is on low speed add egg whites
and browned butter, then bring mixer to medium speed and paddle
until mixture is well combined. Coat a 1 full sheet pan plus ¼
of another sheet pan with cooking spray, place 320 grams of batter
in pan, and freeze for 30-45 minutes until batter is just starting
to set. Spread 250 grams Roasted Clementine Jam on top of frozen
batter in an even layer. Top with an even layer of 320 grams batter.
Bake with the fan for 12-15 minutes until golden. Cool and flip
onto a cutting board and cut into 4 centimeter x 9 centimeter rectangles.
Wrap in plastic until ready to serve.
For the Candied Walnuts:
Preheat oven to 250ºF. Place the walnuts on a slipat-lined
sheet pan and toast until golden brown. In a sauce pan heat the
sugar and water as needed to a medium-light caramel. Add salt and
toasted walnuts and stir to combine. Transfer nuts back to sheet
pan, cool, and chop.
For the Fennel Citrus Salad:
Slice fennel paper thin and toss with citrus segments, watercress,
olive oil and sea salt.
To Assemble and Serve:
Place about ½ ounce shaved aged pecorino in the center of
the place a slice of financier cake on top. Place tossed fennel
citrus salad on the left side of the cake and sprinkle candied walnuts
on the right.
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