Cauliflower flan with gorgonzola cream, honey and nuts. A soft cake romanesco cauliflower, the green one with the tops that look like so many spires, accompanied by a gorgonzola cream, with caramelized walnuts with chestnut honey. I swear it's not a daring pairing: the result is a very balanced, spicy cauliflower is enhanced by sweet gorgonzola (DOP obviously) and chestnut honey with its note amarostica enhances the harmony of flavours, closed by the crunchiness of nuts.
Ingredients for 6 people:
for the flan
- 600 grams of cauliflower romanesco
- an egg
- liquid 150 ml fresh cream
- salt and pepper
- 50 grams of grated Parmesan cheese
- 25 grams of grated pecorino cheese
- just enough butter for Buttering the molds
- bread crumbs just enough to coat the molds
- 130 ml liquid cream
- 50 grams gorgonzola's Dop
- 6 nuts
- 4 tablespoons chestnut honey
Preheat the oven at 200 degrees. Wash cauliflower and divide into florets. Then boil it for 15 minutes in boiling salted water and drain. Put some cimetta smaller aside and blend the rest of cauliflower to the mixer until it is reduced to a cream: Add cream, the egg, grated cheeses and season with salt and pepper. Butter well stencils (You can use aluminum foil baking cups) and sprinkle with breadcrumbs. Fill the molds with the mixture to about 1 cm from the edge, put them in a baking pan and fill the pan with water until half height: Bake Flans in a water bath in the oven for an hour. Once cooked (will be slightly coloured surface) Let cool a few minutes so it will be easier to turn them out.
For cream, put the cream in a saucepan and bring it to a boil, lower the heat to low and add the gorgonzola cheese, diced, stirring until it melts: set aside and let cool, allowing the cream to thicken.
Coarsely chop walnuts, setting aside six halves to decorate the flan, and lightly toast them in a non-stick pan, then add honey and bring it to a boil.
To serve, put on dish a tablespoon gorgonzola cream, on which lay the flan. Then add the Pecans around the cream and a drizzle of honey. Decorate by putting on top of the flan with caramelized cauliflower florets and two half kernel.
THE PAIRING: With the cauliflower flan with gorgonzola cream, honey and nuts we suggest a Pinot Bianco Doc del Collio produced by wineries Villa Russiz, floral and fruity aromas with hints of Apple. Its flavor represents a fair balance between the strength of the gorgonzola cheese and delicacy of cauliflower romanesco.