Cannelé Green Roquette

A deliciously savoury pesto cannelé served with fresh ricotta or goat’s cheese and peppery rocket.

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

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.