Spinach Moulds

Name: Spinach Moulds
Prep time: 20 min
Total time: 20 min
Ingredients: 4 tablespoons single/light cream; 4 tablespoons single/light cream; 25 g/1 oz/¼ cup Parmesan cheese, freshly; grated 2 eggs; pinch of nutmeg seasoning to taste; 225 g/8 oz/1 cup Ricotta cheese; 25 g/1 oz/¼ cup Gruyère cheese, freshly grated; 10 g/½ oz/1 tablespoon butter; 675 g/1½ lb spinach leaves

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

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 butter
675

Dinner
Vegetarian

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