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.
Main ingredients
- Flour
Ingredients
Method
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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Method
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1Chop the rocket. Place the flour in a mixing bowl, pour in the milk, add the egg yolks, and mix with a spatula.
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2Add the pesto and the chopped rocket. Season with salt and pepper. Place the mixture in the fridge for 5 to 12 hours.
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3Take the mixture out of the fridge 1 hour before baking and pour it into the cups of the greased Le Creuset Cannelé Tray.
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4Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C.
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5Leave the cannelés to cool in the tin. Once cooled, remove (if removed while hot, they will collapse).
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6Topping: Decorate with a teaspoon of ricotta or fresh goat’s cheese according to taste. Serve with a salad.
