Malfatis au fromage de St Moret, sauce à la crème de basilic

To Make the Malfatis

In a large mixing bowl, combine the cream cheese, flour and egg. Season generously with salt and white pepper and beat until the mixture is well blended.

Pipe a long sausage of mixture on to a piece of oiled cling film. Roll up the cling film, patting the ‘sausage’ into an even shape, and freeze. When ready to poach the malfa