Making Timbales

Puréed vegetables, such as the spinach shown here, make attractive single servings when cooked in small moulds and turned out upside-down. Other suitable vegetables include carrots, broccoli and peas. If you like, you can line the mould with blanched spinach leaves; this looks especially effective when the purée inside is a contrasting colour.

1. Purée 300 g cooked spinach in a blender with 3 eggs, 250 ml double cream, nutmeg and seasonings to taste. Spoon into buttered 150 ml timbale moulds.

   

2. Put the moulds in a bain marie and bake at 190°C for 10 minutes or until firm and a skewer inserted in the centre comes out clean.

   

3. Remove the moulds from the bain marie and run a knife around the insides to loosen the timbale. Invert on to serving plate. Gently lift off mould.