Artichoke flan served on a spiced semi-dried yellow cherry tomato fondue
Ingredients | Serves 4
Preparation method
-
Put the Artichoke Cream in a blender with eggs, Sandwich Bread, Parmesan cheese and start blending. Add the cream a little at a time to create a homogeneous mixture and salt to taste.
Pre-heat the oven to 130°C.
Grease the moulds using the Non-stick Spray. Pour in the mixture without overflowing the mould.
On the bottom of a baking tray add water to reach a depth of about 1 cm and arrange the moulds on the tray. Bake the flans at 125°C for 40 minutes.
Put the semi-dried yellow cherry tomatoes in a plastic container together with star anise, thyme, cloves, marjoram and lemon zest, then add extra virgin olive oil and cover with cling film. Put it in the microwave, as soon as the cling film is swollen, remove and leave to cool with the cling film covered. N.B. The cling film will tend to swell in the microwave, try not to break it so that the flavouring process is completed more quickly.
Cut the petals off the Artichoke Hearts and fry in oil at 175°C. Drain and put aside.
Put the 4-cheese cream sauce in a small skillet, add the milk and let it reduce over a low heat so that a fondue is obtained.
Pour the fondue in the centre of the plate, place the hot flan on top and garnish with the spiced yellow cherry tomatoes and the fried artichoke leaves.
Prepared with ROBO products
Altre deliziose idee per te
18 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
