Raspberry and rocket clafoutis

Ingredients

• 800 g raspberries
• 50 g of rocket
• 4 eggs
• 120 g sugar
• 60 g of cornstarch
• 25 cl of whole milk
• 50 g melted butter + a small amount for the mold

Preparation

1. Preheat the oven to 180°C (gas mark 6).

2. Butter the molds and spread the raspberries in the bottom.

3. Beat the eggs and sugar, add the cornstarch then the milk little by little.

4. Blend the rocket with the butter until you get a smooth juice. Add it to the mixture and pour over the raspberries. Bake for 25 minutes.