Brussel Sprout and Blue Cheese Ramekins

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Recipe's preparation

Make the Ramekins

Cook the Brussels Sprouts in the Basket with 500ml of water at Varoma for 6 mins.  Drain the water and the puree the Brussels Sprouts speed 7 for 10 secs. Set aside.

Prepare the White (Bechamel sauce) as per the EDC pg32. Remember to reduce the milk to 300g and the flour to 30g.

Add the blue cheese crumbled to the white suace and melt for 30 secs/90C/speed 4. 

Add the sprout puree and continue mixing at speed 4 until combined.  Then add the eggs and beat for 20 secs at speed 6.

Line the bottom of size individual ramekin dishes with a circle of baking paper, grease the dishes and paper the sides. 

Divide the Brussels sprout and cheese mixture between them. 

Place the ramekins in a roasting tin and fill the tin with boiling water to come about  two thirds of the way up the sides of the ramekins.

Bake in the preheated oven at 180C for about 30mins until mixture is firm.

 

Lemon Dressing

While the ramekins are cooking, peel the rind of the lemon and cut into thin strips.  Juice the lemon and add to the sour cream.

Serving

Once the ramekins are set. slide a knife around the inside edge and turn out upside down onto each of the serving plates.

Remove the baking paper.

Serve a little of the lemon dressing at the side and decorate with the lemon rind.