Yield: 4 servings.
Preparation is easy
Preparation time is 40 minutes
Ingredients
- 2 sprigs of Spanish lavender, finely chopped
- 2 sprigs of rosemary, finely chopped
- 125 millilitres of Vin de Paille (yellow wine) (1/2 cup)
- 10 millilitres of finely chopped onions (1 small tablespoon)
- 10 millilitres of finely chopped roasted garlic (1 small tablespoon)
- 1 bay leaf
- salt and pepper
- 2 whole eggs
- 200 millilitres of 35% cream (6 ½ fluid ounces)
- 200 millilitres of whole milk (6 ½ fluid ounces)
Directions
- Preheat the oven to 350 degrees Fahrenheit
- Put the vin de paille into a small saucepan over a low heat and reduce it by half. Then add it to a bowl with the lavender, garlic, onions and bay leaf. Season and put all the ingredients back into the pan and reduce until the consistency of molasses. Then, put this mixture into the food processor and add the cream, milk and the eggs. Mix until smooth. Season.
- Pour the mixture into well-buttered ramekins and cover with chopped rosemary. Put the ramekins into a baking dish and fill it 2/3 full with hot water. Bake in the oven for 20 minutes, or until firm. Serve with pork tenderloin.