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Carrot flan with Gorgonzola PDO Piccante fondue, fried cherry tomatoes and coral tuile
IPSEOA Sergio Ronco Hospitality Institute, Trino (VC)
Ingredients
(serves 2)
For the flan: 400 g carrots, 2 eggs, 100 g béchamel sauce, 50 g Parmesan cheese, Salt, to taste, Pepper, to taste, Nutmeg, to taste. For the Gorgonzola fondue: 100 g Arrigoni Battista Gorgonzola PDO Piccante, 50 ml cream.
To garnish: Fried cherry tomatoes, Coral tuile or Grana cheese crisps.
For the flan: 400 g carrots, 2 eggs, 100 g béchamel sauce, 50 g Parmesan cheese, Salt, to taste, Pepper, to taste, Nutmeg, to taste. For the Gorgonzola fondue: 100 g Arrigoni Battista Gorgonzola PDO Piccante, 50 ml cream.
To garnish: Fried cherry tomatoes, Coral tuile or Grana cheese crisps.
Procedure
Peel the carrots and sauté them in a frying pan with a knob of butter. Transfer the carrots into a container and blend until smooth. Add the béchamel sauce, eggs and Parmesan cheese to the carrot purée and mix thoroughly. Butter individual moulds and pour in the mixture. Bake at 160°C with 20% steam for approximately 30 minutes. Prepare the fondue over a bain-marie by combining the Arrigoni Battista Gorgonzola PDO Piccante and cream, stirring to desired consistency. Once the flans are cooked, turn them out onto serving plates and serve with a tablespoon of Gorgonzola PDO Piccante fondue. Garnish with fried cherry tomatoes and coral tuile.
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Gorgonzola PDO Piccante
Our Gorgonzola DOP Piccante stands out for its firm texture, blue veining, intense aroma, and spicy flavors with notes of dried fruit.
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