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Green Roquette Cannelé

Appetisers & Sides

Main Ingredient: Flour
Prep Time: 2 hours
Cook Time: 2 hours
Serves: 10+
Recipe by: Le Creuset

Ingredients

Ingredients

For the Cannele
50g rocket leaves, chopped
125g flour
500ml whole milk/full-cream milk
3 egg yolks
150g pesto
5g salt
5g ground pepper
For the Topping
50g ricotta or fresh goat’s cheese
Rocket

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Main Ingredient: Flour
Prep Time: 2 hours
Cook Time: 2 hours
Serves: 10+
Recipe by: Le Creuset

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Shake up your Sunday lunch side with this deliciously savoury pesto cannelé. Topped with rocket and ricotta or goat’s cheese, this cannelé can be enjoyed as a smaller meal with a garden salad

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.

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