- 4 1/8 cups water (1 liter)
- 3/4 ounce butter (25 g)
- 8 3/4 ounces chickpea flour (250 g)
- olive oil
Heat half the water with the butter and a little olive oil. Season with salt.
Put the chickpea flour into a bowl and very gradually add the remaining cold water, whisking constantly until the mixture is smooth.
Strain through a fine conical strainer (sieve) and incorporate into the boiling water and butter mixture. Cook over low heat for 20 minutes, whisking frequently.
Grease a cake pan with oil and pour in the batter. Tap the bottom to remove any air bubbles. Cover with plastic wrap, let cool, then refrigerate for 6 hours. The panisse batter is ready to use.
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