- 2 bunch basil - leaves only shocked in boiling water, (refreshed and squeezed dry)
- 100gm Soft Butter
- 100gm Multidextrin
- 25gm Grounds Almonds
- 75gm Pinenuts (ground in a thermo with ground almonds till all looks the same)
- 50gm Flour
- 2 Eggs
- Pinch of fine grated parmesan
- Seasoning
Savoury frangipane - basil
Alexander Wood
24th November 2010
Savoury frangipane - basil
Great recipe, can be tweaked to most flavours use as you would a dessert frangipane for tarts and the like.
Ingredients
Method
Method
Finely chop the cold blanched basil.
Cream the butter with the multidextrin in the kitchen aid, beat in the ground nuts, add the eggs one at a time and mix in well, fold in the flour and parmesan.
Finally mix in the basil and season to taste.
