Banana and Hazelnut Financier with Walnut Cream

BANANA AND HAZELNUT FINANCIER WITH WALNUT CREAM. 50 g / 2 oz shelled walnuts, plus extra for decoration. 200 ml / 7 fl oz milk. 4 egg yolks. 2 Tbsp caster sugar. good pinch of ground cinnamon. 50 g / 2 oz unsalted butter. 1 vanilla pod, split. 3 egg whites. 100 g / 4 oz icing sugar. 50 g / 2 oz self-raising flour. 40 g / 1 3/4 oz ground hazelnuts. 2 bananas. 2 Tbsp sugar. cocoa powder, for dusting. Put the walnuts and milk in a pan. Bring to the boil, then blend. in a food processor until smooth. Whisk the egg yolks with the. caster sugar until thickened slightly and pale. Add the walnut. paste and whisk well. Pour the mixture into a clean pan and stir. over a low heat until thickened enough to coat the back of a wooden. spoon. Add the cinnamon, then strain into a jug and leave to cool.. Line a large baking sheet with non-stick baking paper and put four. 10 cm / 4 in cooking rings, a little spaced apart, on the sheet.. Brush with a little oil. Preheat the oven to 160 :C / Gas 3 / fan. oven 140 :C.. Make the financier: melt the butter with the vanilla pod in a pan,. then brown over a medium heat. Remove the vanilla pod and leave. butter to cool. Whisk the egg whites until soft peaks form.. Gradually whisk in the icing sugar, a spoonful at a time, then fold. in the flour and hazelnuts, then the browned butter.. Divide the mixture between the rings and cook for 15 minutes until. pale golden. Allow to cool a little, then remove the rings. Thinly. slice the bananas and arrange on top. Sprinkle over the sugar. evenly, then caramelise under a hot grill or with a cooks blowtorch.. Transfer to plates and spoon a little walnut cream around. Dust. with cocoa powder and decorate with walnuts.. serves 4.