Kris Biggs,head pastry chef at Lords of the Manor Hotel in the Cotswolds, shares his recipe for warm ginger financier served with rhubarb four ways and stem ginger ice cream.

Chef Kris Biggs’ Warm Ginger Financier
Serves 1


  • Ginger financier
  • 564g icing sugar
  • 204g ground almonds
  • 210g T55
  • 5g baking powder
  • 20g ground ginger
  • 576g egg whites
  • 33g trimoline
  • 315g beurre noisette
  • Stem ginger
  • Rhubarb sorbet
  • 1kg rhubarb
  • 300g caster sugar
  • 100g water
  • 2g salt
  • Stem ginger ice cream
  • 600g milk
  • 600g whipping cream
  • 200g caster sugar
  • 240g egg yolks
  • 120g stem ginger
  • Rhubarb purée
  • 500g rhubarb
  • 50g caster sugar
  • Poached rhubarb
  • 200g rhubarb
  • 20g caster sugar
  • Rhubarb jelly
  • 1kg rhubarb
  • 4g citric acid
  • 250g caster sugar
  • Candied almonds
  • 10 whole almonds nuts
  • 1tbsp glucose stock syrup
  1. For the ginger financier
    Mix together the dry ingredients.
    Whisk together the whites and trimoline to dissolve the trimoline, then whisk in your dry ingredients until fully emulsified.
    Once your butter is cool, whisk this into the mix, making sure its fully emulsified. Once the mixture has rested for 24 hours, pour into the moulds, with 50g of the mixture in per mould. Place 2g chopped stem ginger on top of each mould.
    Cook at 180⁰C for 4 minutes, then turn and cook for a further 4 minutes.
  2. For the rhubarb sorbet
    Chop rhubarb into small pieces. Vac pac with water, salt and sugar.
    Cook at 85⁰C for 30 minutes.
    Blend until smooth, then churn until set.
  3. For the stem ginger ice cream
    Chop the ginger into small pieces, add to the milk and cream and bring to the boil.
    Allow to infuse for 20 minutes, pass onto the yolks and sugar.
    Cook as a normal crème anglaise then pass over ice water.
  4. For the rhubarb purée
    Chop rhubarb into small pieces and vac pac with the sugar.
    Cook at 80⁰C for 30 minutes.
    Pass and allow all the liquid to drain before blitzing.
    Blitz to a smooth purée.
  5. For the poached rhubarb
    Top and tail rhubarb. Place with sugar into a vac pac bag.
    Fully vac & cook at 80⁰C for 4-6 minutes.
    Allow to cool in the bag.
  6. For the rhubarb jelly
    Trim & dice rhubarb. Pass into the juicer, making sure that the citric acid is in the pan. Add the sugar & whisk together. Slowly heat the juice to dissolve the acid & sugar. Skim away the foam, strain through a cloth. Take 250g of the consommé & 1 ¾ gelatine leaf. Soak the gelatine & bring a small amount of the consommé to the boil. Add the gelatine & the remaining consommé, pour into a mould.
  7. Candied almonds
    Add the glucose & enough stock to cover. Bring to the boil, simmer till it coats the nuts. Pass and cook in the oven at 140⁰C till toasted.