Summary
| Yield | |
|---|---|
| Source | Brian McCormack at the the Malthouse Restaurant in Galway |
| Prep time | 5 minutes |
| Cooking time | |
| Total time | 5 minutes |
Description
A lovely recipe from Brian McCormack at the Malthouse in Galway.
Ingredients
1 kilogram
St Tola Log 450 milliliters
Double Cream 120 grams
Flour 36 grams
Cornflour 3
Whole Eggs 3
Egg YolksNotes
Serve with a fresh organic salad, beetroot yogurt and candied walnuts.
Instructions
Pre heat oven to 180 degrees.
1. Slowly beat cream and cheese with a paddle in a mixer
2.Add flour and cornflour,
3. Add lightly beaten eggsand mix until smooth. Season with salt
4. bake at 180 degrees for about 6-8 minutes until golden brown on the top and still a little wobbly!