These come out a brilliant green, with an unusual tangy flavour. The original recipe specified ricotta, but I used fresh, mild goat’s cheese from a nearby farm which I think gave them some extra oomph. Any similar soft cheese would do. If you are not worried about calories they could be served with hollandaise sauce; otherwise, maybe a few salad leaves or sliced avocado and some lemony vinaigrette would be nice. This quantity will make about 6 depending on the size of your tins.
150 grammes rocket leaves
250 g soft cheese such as ricotta or goat’s cheese
50 g crème fraîche
40 g freshly grated parmesan
salt, pepper, nutmeg
Preheat the oven to 160 C. Bring a pan of water to the boil and have ready a bowl of iced water. Throw the rocket into the boiling water, blanch for 30 seconds, drain, and immediately tip into the bowl of iced water. Liquidise the eggs, cream, and cheese with the seasonings. Squeeze out the rocket, add to the liquidizer with the basil and parmesan, and blitz again.
Pour the mixture into buttered muffin tins or ramekins and bake for 25-30 minutes until set. Turn out onto plates and serve warm.