Olive Oil & Almond Financierwith Pomegranate-Beet Jelly


Enjoy this sweet sneak peek recipe from Sous-Vide‘s Fall/Winter 2019 issue, out October 29.  



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 tsp baking powder

Pomegranate-Beet Jelly

1 C pomegranate juice
¼ C beet juice
¼ tsp lemon zest
3 Tbsp powdered fruit pectin
¼ C sugar



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Medium pot
  • Whisk
  • Wooden spoon
  • Muffin or financier mold
  • Three-inch ramekins or muffin cups
  • Small knife
  • Teaspoon


Prepping time: 25 minutes / Cooking time: 45 minutes (excludes sous vide cooking)




For the Financier:

  1. In a medium pot over medium-low heat, melt butter, tilting the pan occasionally.
  2. When butter begins to brown (about four to five minutes) and develops a nutty aroma, remove from heat and strain to remove particles. Cool for a few minutes.
  3. In a mixing bowl, whisk egg whites until frothy.
  4. In a different bowl, combine the flour, almond flour, powdered sugar, baking powder, and salt.
  5. Gently mix the cooled brown butter, egg whites, and vanilla using a whisk or a wooden spoon. Do not over-mix.
  6. Add the dry ingredients to the wet mix slowly, until incorporated.
  7. Then pour batter into a sous-vide pouch and chill in the refrigerator for 30 minutes.
  8. Seal and place in a water bath for one hour at 141°F (61°C).
  9. Preheat oven to 375°F.
  10. Grease a muffin or financier mold with butter.
  11. While still warm, pour the batter into three-inch ramekins or muffin cups, filling halfway.
  12. Put the ramekins/muffin cups in the oven and immediately turn down the oven temperature to 350°F.
  13. Bake for 30 minutes or until the tops are browned and the financiers are fluffy and springy to the touch.
  14. Remove from oven. Carefully remove the financiers from the molds.

For the Pomegranate-Beet Jelly:

  1. Set the circulator to 181°F (83°C).
  2. Combine all the ingredients in a sous vide bag and seal.
  3. Cook in water bath for 45 minutes, then chill in refrigerator until ready to serve.

To Serve:

Cut the financiers in half horizontally. Add a few teaspoons of jelly, then carefully place the top back on. Pour jelly on top, if desired, and sprinkle with powdered sugar.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

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