Cannelé Green Roquette
![](https://www.lecreuset.co.za/recipes/wp-content/plugins/lazy-load/images/1x1.trans.gif)
INGREDIENTS
50g rocket leaves, chopped
125g flour
500ml whole milk/full-cream milk
3 egg yolks
150g pesto
5 g salt
5 g ground pepper
Topping:
50g ricotta or fresh goat’s cheese
Rocket
METHOD
Chop the rocket. Place the flour in a mixing bowl, pour in the milk, add the egg yolks, and mix with a spatula.
Add the pesto and the chopped rocket. Season with salt and pepper. Place the mixture in the fridge for 5 to 12 hours.
Take the mixture out of the fridge 1 hour before baking and pour it into the cups of the greased Le Creuset Cannelé Tray.
Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C.
Leave the cannelés to cool in the tin. Once cooled, remove (if removed while hot, they will collapse).
Topping: Decorate with a teaspoon of ricotta or fresh goat’s cheese according to taste. Serve with a salad.