Tea-infused decadent financiers
I started using tea as an ingredient when I began drinking it with my grandmom. Tea is my grandmother’s favourite hobby. Sitting with her on a rainy monsoon afternoon, drinking berry-infused Lady Grey tea, got my mind working. I soon started thinking of how I’d use my favourite teas in desserts, whether it would be used as a soaking syrup or a Ganache. When I finally tried it out, they turned out to be a hit!
Tea-infused desserts have been around for a while, take the matcha (green tea) tiramisu and white jasmine tea sorbets for instance. I believe that this trend is here to stay.
Teas in general work well when used with light desserts. Of course, coffee has been used in desserts since eons, and that could be an inspiration to work with tea-infused desserts, but some chefs will disagree.
Using tea in desserts can be quite a tedious task – I would suggest using loose tea leaves and soaking them in boiling water before using them. Green and black tea imparts a bitter aftertaste if soaked for too long, which will spoil the taste of your dessert. Keep an eye on the clock while soaking these delicate babies.
Here’s a delectable recipe of Pistachio Financiers that will taste delicious with your piping hot mug full of masala chai.
Ingredients:
200 gms flour
100 gms ground pistachio
200 gms condensed milk
1 tsp baking powder
½ tsp baking soda
½ cup soft butter
100 ml strong masala chai
Method:
1. Sift dry ingredients together.
2. Whisk the melted butter and condensed milk together.
3. Combine the flour, condensed milk and masala chai in a bowl and whisk well.
4. Pipe into mini financier tins and bake for 12 minutes (or until a tester comes out clean) in a preheated oven at 180 degrees celcius.
5. Remove, demould, cool, and dust with icing sugar. Relish with a cup of chai.
If you want a bite of these amazing tea-infused goodies, get intouch with Icing on Top which has introduced their new range decadent desserts.
More On >> Drinks & Desserts
