White chocolate and raspberry. It’s one of my favorite combinations of all time. I just like the contrast of tart raspberries against white chocolate. It’s something I love to have in ice creams and cheesecakes quite often! Red fruit works wonders in most desserts. The contrast of the acidity with something rich is always a winner in my book.
Financiers are one of my top desserts. They are these little brown butter-almond cakes. I openly talk about my love of brown butter because it’s delicious; for those of you who don’t know what brown butter is, it’s when you melt down butter in a pot until it starts to caramelize, leaving the milk fats at the bottom and you with liquid gold. Just imagine those butterscotch candies, but not sweetened. That’s brown butter. For me, having a finance background, saying that you are an aspiring financier eating a financier is a fun pun to make.
3/4 cups almond flour
1/4 cup all purpose flour
2 egg whites
1/2 cup confectioners sugar (use 2/3 cups if you are using granulated)
1/3 cup brown butter
1/3 cup white chocolate chips, roughly chopped
1/3 cup raspberries