An easy-to-make pine nut spread, perfect for filling biscuits, cupcakes or simply spread on biscuits or a slice of bread for breakfast.
Preparation 10 mins, Cooking 20 mins
- 100 g pine nuts
- 50 g brown or caster sugar
- 70 ml whole milk
- 50 g unsalted butter
- About 30 g sifted rice flour
Lightly toast the pine nuts in a saucepan without adding oil or butter.
Allow them to cool down, then grind them to a powder in a blender together with the sugar.
In the saucepan where you toasted the pine nuts, heat the whole milk, add the butter, stir without bring to boil, gradually add the rice flour stirring with a whisk so that no lumps form.
Cook for 5 minutes, keep stirring. If it is too liquid, add a bit more rice flour, sieved. Taste it and add more sugar according to your taste.
Leave to cool.
Pour the mixture into one or more ceramic ramekins and leave to set in the fridge for 2 hours.
It will keep for about 1 month in the fridge.