This recipe was inspired by the time I spent in the kitchens at Raymond Blanc’s restaurant Le Manoir, a wonderful experience that I will always remember. They served a version of this dish with poached pear and ginger crème anglaise. It is basically a frangipane baked into a mould, and filled with jam, compote...
This recipe was inspired by the time I spent in the kitchens at Raymond Blanc’s restaurant Le Manoir, a wonderful experience that I will always remember. They served a version of this dish with poached pear and ginger crème anglaise. It is basically a frangipane baked into a mould, and filled with jam, compote...
