Cashew Financier
Pineapple Compote, Cashew Feuilletine Crumble, Lemon-Tarragon-Fennel Ice Cream, Mint Pineapple Tops, Sun Daisies
Pastry Chef Ana Sofía Pino of Lutèce | Washington, D.C.
“The financier is a traditional baked item you may find during tea time or in baskets at bakeries. Usually seen as a quick bite, I thought, why not place it on a bigger stage? I took a very herbal approach by creating a beautiful green ice cream made with lemon, tarragon, and fennel. The pineapple compote, while you may imagine is sweet, is made with white verjus and cracked black pepper. The Fresh Origins Mint Pineapple Tops are the perfect match, and for a Spring floral look, I also used Fresh Origins Micro Sun Daisy Mix.” — Pastry Chef Ana Sofía Pino
Adapted by StarChefs | JUne 2026 | Photo: Cameron Whitman
INGREDIENTS
Cashew Flour:
Raw cashews
Cashew Financier:
140 grams all-purpose flour
130 grams brown sugar
5 grams kosher salt
170 grams melted brown butter
280 grams egg whites
100 grams granulated sugar
Cashew Feuilletine Crumble:
450 grams raw cashews, coarsely ground
200 grams feuilletine
150 grams melted butter
150 grams granulated sugar
120 grams all-purpose flour
100 grams brown sugar
5 grams kosher salt
Lemon-Tarragon-Fennel Ice Cream:
½ cup lemon juice
¼ cup tarragon juice
¼ cup fennel top juice
6 whole eggs
2 cups granulated sugar
2 cups whole milk
3 cups heavy cream
1 gram xanthan gum
2 grams ice cream stabilizer
Pineapple Compote:
500 grams diced pineapple
150 grams brown sugar
75 grams white verjus
10 grams cracked black pepper
50 grams granulated sugar
6 grams Pectin NH
Pineapple Soak:
400 grams whole milk
250 grams pineapple juice
100 grams granulated sugar
6 grams kosher salt
To Assemble and Serve:
Fresh Origins Mint Pineapple Tops
Fresh Origins Micro Sun Daisy Mix
METHOD
For the Cashew Flour:
In a sauté pan over medium heat, toast cashews until golden. Let cool. Transfer to a food processor until a crumble-like consistency is achieved. Set aside.
For the Cashew Financier:
Heat oven to 350°F. In a mixing bowl, combine flour, brown sugar, salt, and 280 grams Cashew Flour. Once combined stir in brown butter. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and granulated sugar until stiff peaks form. Working in batches, fold meringue into cashew mixture. Transfer to a parchment-line quarter sheet tray. Bake 20 minutes, or until golden brown. Let cool. Cut into 3-inch squares and reserve.
For the Cashew Feuilletine Crumble:
Heat oven to 350°F. In a mixing bowl, combine all ingredients. Transfer to a sheet tray and bake 15 minutes, or until golden brown, stirring every 5 minutes. Transfer to an airtight container and reserve.
For the Lemon-Tarragon-Fennel Ice Cream:
In a mixing bowl, combine juices. Set aside. In a separate mixing bowl, whisk together eggs, sugar, and 1 cup milk. Set aside. In a saucepan over medium heat, bring cream and remaining milk to a simmer. Temper egg mixture, then add to pan. Cook until desired consistency is achieved, stirring often. Strain and transfer base to a blender. Add remaining ingredients and blend until. Transfer to a nonreactive container and let cool. Using an immersion blend, add juices. Process in an ice cream machine according to manufacturer’s instructions. Transfer to a nonreactive container and refrigerate.
For the Pineapple Compote:
In a saucepan over medium heat, add pineapple, brown sugar, verjus, and pepper. Season with salt. Once warmed through, stir in remaining ingredients. Bring mixture to a boil. Cook 5 minutes. Remove from heat and let cool.
For the Pineapple Soak:
In a mixing bowl, combine all ingredients. Mix until sugar is fully dissolved. Set aside.
To Assemble and Serve:
Submerge Cashew Financier in Pineapple Soak. Transfer to the center of a serving plate. Top with desired amount Pineapple Compote. Pile desired amount Cashew Feuilletine Crumble next to Cashew Financier. Top with 1 quenelle Lemon-Tarragon-Fennel Ice Cream. Garnish with Fresh Origins Mint Pineapple Tops and Fresh Origins Micro Sun Daisy Mix.
