BASIL AND THYME: mini kale flan

ingredients for 5 or 6 mini flans

250 g of curly kale (black cabbage is also excellent)

150 g of ricotta

2 eggs

20 g of grated parmesan

salt and pepper (to taste)

1 knob of butter, gently melted to grease flan moulds furthermore, to garnish the finished flans (if desired)

300 g of mashed purple potato

dried edibile flowers

Method

Turn on and heat the oven to 180°.

Gently steam the curly kale leaves for 4 minutes, then drain and pass under cold water (to maintain the lively green colour of the vegetable)

Transfer all the ingredients into a blender and blend to a dense smooth mixture, add salt and pepper to taste.

Grease the inside of the flan moulds with butter using a pastry brush, then fill to the brim with the mixture.

Take a large casserole dish or roasting pan and fill to a depth of around 2 cm with boiling water, place in the moulds and cook in a hot oven at 180° in bain marie, for 25 minutes.

Remove from the oven and allow to cool for 10 minutes, after which, turn the moulds upside down on a plate and the mini flans should pop out with ease.

Serve the mini flans hot and, if desired, garnish with purple patato purée and edible dried flowers.

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