Kumquat Pistachio Financier

Combine the purees and sucrose; gently warm to 35˚C. Reserve.
Combine the water and agar in a small saucepan and bring to a boil over medium heat; reduce heat and hold a simmer for 30 seconds.
Remove from heat and stir in the puree mixture.
Allow to cool and set to fi rm gel at room temperature.
Break up the gel and place into a variable-speed blender and process until smooth. Transfer to a squeeze bottle.

In a small saucepan, gently cook the butter until lightly browned, whisking occasionally; reserve warm.
Meanwhile, combine the almond fl our, all-purpose fl our, confectioner’s sugar, and salt.
In a large mixing bowl, manually whip egg whites just until frothy. Whisk in the almond fl our mixture.
Slowly whisk in warm brown butter, followed by the pistachio paste, ensuring complete emulsifi cation.
Transfer the batter to a pastry bag and deposit into a sprayed, silicon ‘Pomponette’ mold. Chill for ten minutes.
Bake in a convection oven at 150˚C for 10-12 minutes, or until just lightly browned. Allow to cool.