1. Blend a portion of
cold soya milk residue with 150gm of goat cheese, 2 tablespoons of hazelnut/sesame/almond
paste, a pinch of salt and 1 egg yolk.
2. Whisk 1 egg white
until stiff, fold into soya mixture together with a tablespoon of fresh thyme
leaves. Pour into a baking dish to around 2cm high. Bake at 220˚C until top and
bottom are golden, around 20 minutes.
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