Instructions

FINANCIERS:
Heat the oven to 450°F.

Melt the butter in a pan over a medium heat. Once melted, turn up the heat and boil gently until the butter has turned golden and there is a ring of dark brown butter around the edge of the pan, creeping towards the middle. Be careful not to allow the butter to burn. Pour the brown butter through a sieve lined with kitchen paper. Leave any brown residue stuck to the bottom of the pan – don’t scrape it out. Set aside to cool a little.

Mix together the pistachio powder, ground almonds, matcha, lemon zest, caster sugar and flour.

Tip the mixture into a large bowl and make a well in the centre. Add the egg whites and whisk gently until smooth, then whisk in the warm brown butter to form a batter. Don't overwork the batter at any stage. Fill silicon moulds.

Bake the financiers for 5 minutes, then reduce the oven temperature to 400° F and bake for a further 10 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the mould for a few minutes, then remove the financiers from the moulds and cool on a wire rack .

TONKA BEAN CREAM:
Put the cream, vanilla paste and grated tonka bean into a pan and heat to 176ºF.

Leave to cool, then place in the fridge to infuse overnight (this is ideal and allows the flavours to develop, but this cream is still great if used immediately).

Whisk in the icing sugar, whip until thick and put into a piping bag.

YUZU GEL:
Add the yuzu juice, water and sugar to a pan and bring to a simmer over low heat, stirring occasionally. Whisk in the agar and sodium citrate, bring to the boil and cook for 30 seconds.

Refrigerate for several hours to set.

ASSEMBLY:
Pipe the yuzu gel and the tonka bean cream onto the top of the financiers to serve.