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Spinach Moulds
- Difficulty
Easy
- Ready in
20 min
Published 1986
Individual moulds make a spectacular start to a dinner party. Place a herb leaf or prettily trimmed piece of vegetable in the bottom of each ramekin; this will decorate the top of the mould when you turn it out. Serve with beurre blanc and saffron sauce.
Ingredients
10 g ½ oz 1 tablespoon 675
Method
Butter four to six individual ramekins. Blanch about ten of the largest spinach leaves. Drain well and arrange in the ramekins to cover the bottom and sides, and generously overlap the edges. Blanch the remaining spinach for about 2 minutes, then chop finely. Heat the oven to 200°C/400°F/Gas mark 6. Combine the rest of the ingredients in a bowl. Fill each ramekin with alternate layers of the ch
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