Green Roquette Cannelé

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
+10 +10
Green Roquette Cannelé
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

  • Method

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