Make your own frangipani massage oil, face cream, or even some yummy desserts.
Here's a modern adaptation of an ancient Mayan recipe for a frangipani face cream. I haven't tried it, but there are people who swear by its rejuvenative properties, and, of course, it's bound to smell wonderful! (From Better Basics for the Home: Simple Solutions for Less Toxic Living -- by Annie Berthold-Bond; Three Rivers Press, 1999.)
Preparation Time: a few minutes
Shelf Life: 6 months, refrigerated
Storage: glass jar with a screw-on top
Makes 5/8 cup
1/2 cup aloe vera gel
1/8 cup glycerin
1/2 to 1 teaspoon royal jelly
1 teaspoon Plumeria / Frangipani flower essence/essential oil
Combine the ingredients in a bowl and stir vigorously to blend. Dab some on fingers; massage into face.
Here's a recipe for a massage oil containing Frangipani. (From Natural Beauty From The Garden : More Than 200 Do-It-Yourself Beauty Recipes & Garden Ideas , by Janice Cox; Owl Books, 1999)
Yield: 3 ounces
1/4 cup light sesame oil
1 tablespoon avocado oil
1-2 drops essential oil of rosemary
2-3 drops essential oil of lavender
2 drops essential oil of frangipani (Plumeria)
Mix together all ingredients and pour into a clean, dry container. To use: Massage a small amount into skin during massage or after bathing.
Ok - technically these food recipes don't actually have frangipanis in them - frangipani (or frangipane to be technically correct) is another name for the almond flavoured cream used in the preparation of some desserts and sweets. The invention of this cream is attributed to an Italian called Frangipani.
1 cup almond meal (ground almonds)
3 oz (90g) butter, softened
1/2 cup caster sugar
Large can apricot halves in natural juice, drained OR use 8 fresh apricots, halved and stones removed
Preheat oven to 390°F (200°C). Place almond meal, butter, sugar and egg in a food processor and process until well combined.
Arrange apricots, cut side down, in a shallow ceramic baking dish (a pie or flan dish is ideal). Spoon almond mixture over apricots and spread evenly to cover. Bake for 15 to 20 minutes or until golden.
Preparation time 50 minutes (including resting time), Cooking time 40 minutes.
6 oz (180g) plain flour
2 oz (60g) caster sugar
1 pinch salt
1/4 teaspoon baking powder
2 oz (60g) butter
4 oz (120g) almond paste
4 oz (120g) caster sugar
4 oz (120g) butter
1 egg plus 1 additional egg yolk
3 oz (90g) plain flour
4 oz (120g) fresh raspberries
6 ripe peaches, quartered and stoned
Place pastry ingredients in food processor and mix until it forms a dough (can also be done by hand). Place into the refrigerator and allow to rest for 30 minutes. When done, roll flat and use it to line a buttered 10" flan tin.
Make the frangipani by mixing the almond paste, sugar and egg yolk in a food processor. Remove from the processor into a mixing bowl and beat in the butter and the egg. Add the flour and mix until even.
Place the frangipani mix into the pastry case and bake for 40 minutes at 340°F ( 170°C).
Remove from the oven, and, while still hot, place the peaches on the top and scatter the raspberries over the peaches. Dust with icing sugar and serve with cream or whipped cream.
Frangipani Mobile Phone Charm available in white or pink. Available in our Fun Stuff range.
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