Parmesan cheese pudding with caramelised Romagna shallot
Ristorante Naldi

Type of recipe: Appetizers

Preparation method:

Bring the cream to a simmer in a large pan. Remove from the heat and add the grated Parmesan cheese a little at a time. Mix until the Parmesan cheese has fully melted. Allow to cool then incorporate the yolk and whole eggs, adding them one at a time and continuing to mix. Use a hand-held blender to whisk everything together and pour the mixture into individual moulds that have been greased with butter and sprinkled with grated Parmesan cheese. Cook in an oven in a bain-marie at 150°C for 35-40 minutes.

For the caramelised shallots: clean the shallots and cut into wedges. Melt the sugar and water in a frying pan. When the sugar starts to colour, add the shallots and cook until caramelised. Serve with the pudding.

Preparation method:

Bring the cream to a simmer in a large pan. Remove from the heat and add the grated Parmesan cheese a little at a time. Mix until the Parmesan cheese has fully melted. Allow to cool then incorporate the yolk and whole eggs, adding them one at a time and continuing to mix. Use a hand-held blender to whisk everything together and pour the mixture into individual moulds that have been greased with butter and sprinkled with grated Parmesan cheese. Cook in an oven in a bain-marie at 150°C for 35-40 minutes.

For the caramelised shallots: clean the shallots and cut into wedges. Melt the sugar and water in a frying pan. When the sugar starts to colour, add the shallots and cook until caramelised. Serve with the pudding.