Braised leeks savory flan, cheese fondue, Balsamic Vinegar of Modena PGI pearls
Serves 6 to 8 people
Ingredients: for the budino
600 gr large leeks, cleaned & sliced
50 gr butter
200 gr fresh manufactured cream
7 gr sea salt
6 whole eggs
for the fondue
120 gr Parmigiano-Reggiano, grated 80 gr
fresh manufactured cream
for the balsamic pearls
80 gr Balsamic Vinegar of Modena PGI
1 gr agar agar
500 gr cold olive oil
for the budino
Heat the oven to 300°F.
In a large skillet, over a low heat, saute leeks with butter and salt for 8 -10 minutes until soft and translucent, remove from heat and set aside too cool down.
Blend leeks to a fine puree, add the eggs with the cream until well blended, cover the mixture and let it rest for at least 1 hour.
Pour and divide the mixture inside 8 buttered, oven-safe individual ramekins and bake in a water bath for 40 to 50 minutes or until completely set. Remove it from the oven, let it cool down for few minutes.
for the fondue
In a small saucepan heat the cream, using a small wisk add the Parmigiano-Reggiano and gently wish until completely dissolved, you should get a creamy mix.
for the pearls
Pour olive oil into a pint glass or medium carafe and place into the freezer for 30 minutes. Heat the Balsamic Vinegar in a saucepan over medium heat and add agar-agar. Bring to a boil, set aside and allow to cool for few minutes.
Drip the hot liquid using a dropper or syringe into the cold olive oil. It's best to try to leave drops of equal size but you can always sort them into different sizes of Balsamic Vinegar pearls once they are done. Once all the pearls are made you can remove them from the olive oil and rinse them in water.
to assemble the dish
Place few tablespoons of fondue in the center of each plate, transfer the budino right in the center, garnish with the Balsamic Vinegar pearls.
Buon Appetito !!!