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A Fennel ramekins recipe
Cook the fennel in the milk for about 30 mins. Then drain well and blend until smooth. Whisk in the eggs, pernod, cream , salt and pepper. Butter 6 ramekins and fill with the mixture 3/4 full. Place in a oven proof dish 1/2 full with water. Cook in a warm oven for about 30 to 40 mins. To serve turn out the ramekins onto a warm serving dish.
Fennel ramekins |
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