John Myers
Contents
show
Parmesan Flan on Tomato Bed
The perfect parmesan flan on tomato bed recipe with a picture and simple step-by-step instructions.
Tomato bed
- 5 Tomatoes
- 1 Chilli pepper
- 100 ml Vegetable stock
- 1 pinch Raw cane sugar
- Nutmeg
- Espelette pepper
- 1 tbsp Butter
- Salt
- Black pepper from the mill
Parmesan flan
- 3 Eggs
- 100 ml Creme fraiche Cheese
- 40 g Parmesan, freshly grated
- Butter
- Salt
- Black pepper from the mill
Otherwise
- Basil leaves
Tomato bed
- Drain the tomatoes, cut them into pieces and put them in a saucepan. Core and finely dice the chilli pepper and add to the tomatoes, also add a pinch of sugar. Now add the vegetable stock and bring to the boil, then turn the stove down a little and let it simmer for about 20 minutes.
- Then purée finely with the magic wand, it should have a nice, creamy consistency – possibly simmer a little and allow the liquid to evaporate. Then stir in the butter and season with nutmeg, salt, pepper and Espelette pepper and then transfer to a container and let it cool.
Parmesan flan
- Mix the eggs, creme fraiche and Parmesan with a whisk, but do not beat. Season with salt and pepper. Butter 2 small molds well and distribute the mixture on the molds and then bake at 180 degrees for about 15 minutes.
Finisch
- Arrange a tomato bed on a starter plate and in a small bowl. Remove the flan from the molds and arrange on the tomato bed and garnish with basil leaves.
annotation
- For the tomato bed, I was inspired by this recipe FINE GREEN RED SUMMER SOUP FROM THE GLASS by Luna-61. I had the great honor of trying this fine starter at Luna and it was just phenomenal. Thanks again Luna for the wonderful evening and thanks for the inspiration.
Facebook Comments