Roasted Strawberry and Brown Butter Financiers with Crème Fraîche

Ingredients

• Fresh strawberries, hulled and halved300g
• Caster sugar (for macerating)30g
• Balsamic vinegar10g
• Unsalted butter (for browning)180g
• Almond flour120g
• Icing sugar200g
• Plain flour60g
• Egg whites (room temperature)180g
• Vanilla paste5g
• Salt2g
• Crème fraîche (full fat)200g
• Icing sugar (for cream)20g
• Lemon zest1 lemon
• Freeze-dried strawberry powder (for garnish)10g
• Butter (for greasing moulds)20g

Method

1. 1.Toss strawberries with 30g caster sugar and balsamic vinegar. Spread on a lined tray and roast at 180°C for 20 minutes until jammy. Cool completely.
2. 2.Make brown butter (beurre noisette): melt 180g butter in a light-coloured pan over medium heat, stirring until golden and nutty-smelling. Strain through a fine sieve and cool to 40°C.
3. 3.Whisk almond flour, icing sugar, plain flour, and salt together in a bowl.
4. 4.Add egg whites and vanilla paste to the dry mix, stir until smooth. Stream in the warm brown butter, mix until fully incorporated.
5. 5.Rest the batter in the fridge for at least 1 hour (or overnight).
6. 6.Butter 12 financier moulds generously. Preheat oven to 200°C.
7. 7.Fill each mould two-thirds full with batter. Press 2–3 pieces of roasted strawberry into the centre of each.
8. 8.Bake 12–14 minutes until edges are deep golden and centres spring back. Unmould immediately onto a rack and cool.
9. 9.Whip crème fraîche with 20g icing sugar and lemon zest to soft, billowy peaks.
10. 10.Serve financiers warm or at room temperature with a generous spoonful of lemon crème fraîche alongside. Dust with freeze-dried strawberry powder.