12 February 2013

Peas & Ricotta Moelleux

[First published on Bento Bliss on April 8, 2010]

A moelleux is a cake with a soft core. The most famous example would be a moelleux au chocolat, a chocolate cake with a gooey centre.  This cake is a savoury variation of that concept, although the core is clearly not runny like the chocolate version. The recipe for these cakes can be found below.

These little moelleux can be used as accompaniment to a main dish or can be packed as a savoury treat for a lunchbox or picknick.

Ingredients for 9 moelleux:

* 100g (frozen) peas
* 140g ricotta
* 3 eggs
* 20g grated cheese (gruyère)
* 60g all purpose flour
* 25 cl milk
* 40g demi-sel butter (i.e.lightly salted butter)
* salt & pepper

Cook the peas in salted boiling water for 10 minutes.  Drain and mash them and mix with the ricotta.

Preheat the oven to 210°C.

In a bowl, wisk the eggs as it to make scrambled eggs.  Add progressively the sifted flour, while mixing with a fork.

In a pan heat the milk with the diced butter.  When the butter has melted, pour the warm milk in the bowl with the egg/flour mixture. Mix and add the peas/ricotta mash.  Mix again and season with pepper.

Pour the dough into 9 individual recipients, sprinkle with the grated cheese.

Bake for approximately 20 minutes (according to the size of your molds).

Let them cool slightly before taking them out of the molds.


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