Sŵffle Cennin
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Original RecipeCynhwysion:
450g cennin (gyda'r rhan fwyaf o'r gwyrdd wedi ei dorri), wedi tafellu'n denau a golchi Dewch a badell canolig o ddŵr wdi ei halltu'n ysgafn i ferwi, yhwanegwch y cennin a coginiwch hwy am tua 5 munud, nes yn dyner. Sychwch hwy yn dda cyn rhdeg o dan ddŵr oer.
English TranslationIngredients:
450g leeks (trimmed of most of the green parts), finely sliced and washed Method:Bring a medium pan of lightly-salted water to a boil. Add the leeks and cook for about 5 minutes, or until tender. Drain in a colander before running under a cold tap. In the meantime melt the butter in a saucepan then scatter the flour over the top before stirring in to form a smooth roux. Beat in the milk with a whisk then heat the mixture whilst whisking constantly, until the sauce begins to thicken then bring to a boil. Reduce to a simmer and cook for 3 minutes before adding half the leeks and taking the pan off the heat. Set aside to cool. When the contents of the pan are completely cold combine the sauce, in a food processor, with the cheese, eggs and breadcrumbs and pulse until almost smooth then season to taste. Lightly grease eight ramekins (about 100ml in volume) with a little butter then scatter the remaining leeks in the bases . Pour the sauce over the top then place the ramekins in a roasting tin. Add enough hot water to come half the way up the sides of the ramekins then cove the roasting tin with foil. Transfer to an oven pre-heated to 180°C and bake or about an hour, or until the mousses are just firm to the touch. Remove from the oven and set aside to stand for 5 minutes before turning out onto a plate and serving. This makes an excellent accompaniment to fish dishes and can also be served as a starter with a green of fish-based salad. |
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