Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To bake
Rosemary butter
Utensils
12-hole muffin tin
How it's done
Preheat the tray
Place the tray in the lower half of the cold oven, preheat the oven to 220°C.
Batter
Using the whisk on a mixer, beat the milk, eggs and garlic for approx. 4 mins. until frothy, beat in the butter. Mix the flour, cheese and rosemary, season. Stir the flour mixture into the milk mixture, beat for approx. 1 min. until frothy.
To bake
Remove the tray from the oven, place the butter in the holes of the tin, heat for approx. 1 min. in the oven. Spoon the batter into the hot, greased holes. Bake for approx. 20 mins. in the lower half of the oven. Reduce the temperature to 160°C and bake for a further 20 mins.
Rosemary butter
Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the cheese, rosemary and salt. Serve the butter with the warm popovers.
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