Olive Oil & Almond Financier with Pomegranate-Beet Jelly | Sous-Vide Magazine
Use sous vide to make this perfectly precise French dessert.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 C powdered sugar, plus extra to garnish
- ⅓ C flour
- ½ C almond flour
- 3 egg whites
- ½ tsp vanilla extract
- ⅛ tsp salt
- ¼ C pomegranate juice
- ¼ C beet juice
- ¼ tsp lemon zest
- 3 Tbsp powdered fruit pectin
- ¼ C sugar
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