Serves 6 to 8 people

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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

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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

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Procedure:

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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.

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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.


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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.


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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.

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Buon Appetito !!!