Aged Pecorino and Walnut Financier with Roasted Clementine Jam

Adapted by
June 2007
Yield: 12 Servings


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
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)
olive oil
Sea salt
To Assemble and Serve
Aged pecorino, shaved with a vegetable peeler


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.