Hazelnut Basil Financiers With Apricot Compote And Vanilla Ice Cream

1. 1

   Preheat the oven to 170 degrees Celsius.

2. 2

   In a small saucepan, melt the butter over low heat until there is a slight smell of hazelnuts and takes a little amber color.

3. 3

   Pass through a small sieve, and set aside.

4. 4

   In a small bowl, mix together flour, sugar and ground hazelnuts.

5. 5

   In a separate bowl, beat the egg whites until stiff.

6. 6

   Fold the egg withes into the flour mixture, then gradually add the melted butter, mix well. Chop the basil leaves, add them to the mixture.

7. 7

   Pour the batter into a lined cupcake tin.

8. 8

   Bake for about 20-30 minutes until golden brown.

9. 9

   Cut the apricots in halves, place them on a baking plate.

10. 10

    Put a drizzle of honey over the apricots, bake them for about 4 to 5 minutes at 170 C, then To serve, place a few apricots on a plate, add a scoop of vanilla ice cream and serve with the financiers.

* Per serving · 4 servings · Values may vary.