Recipe by Riccardo Forapani: Crème caramel with Parmigiano Reggiano.
Ingredients for 4 people
For the leek broth
- 2 white leeks
- 2 liters of water
Procedure
Deprive the leeks of their roots, wash them and cut them in half; afterwards, burn them in a static oven at 300°C.
Place the leeks in a pot with cold water; bring the water to a boil until a broth is obtained, which after 6 hours will be strained and reduced by 80% of its volume.
For the caramel
- 40 g leek jelly (0.5 l leek broth reduced by 80%)
- 1.5 g of agar agar
Procedure
Bring the gelatin obtained from the reduced leek broth to a boil for 2 minutes, adding the agar agar. Pour into the chosen mold and let cool well.
For the Parmigiano Reggiano cream (350g)
- 175g of 30-month Parmigiano Reggiano cheese
- 250ml water
Procedure
Pour room temperature water into the Bimby and bring it to 80°C. Add the grated Parmigiano Reggiano and run at medium speed until creamy. Afterwards, cool to room temperature.
To make up the crème caramel
- 50 ml milk
- 3 eggs
Procedure
Preheat the static oven to 120°C.
Beat the eggs, add the milk and Parmigiano Reggiano cream straining everything and then pour the mixture into the mold containing the caramel.
Bake the mold in a pan containing water at room temperature for 40 minutes and let it cook in a bain-marie.
When finished cooking, cool well and remove from the mold.
With a hot knife, cut 1-inch slices; arrange one slice side by side, overlapping them. Serve with balsamic vinegar and chopped spring onion.
Photo credits Lido Vannucchi
