[cl_row css_style=”padding-top:75px|padding-bottom:75px” device_visibility=”`{`object Object`}`” css_style_991=”padding-top:45px|padding-bottom:45px” css_style_767=”padding-top:45px|padding-bottom:45px” background_color=”#222023″][cl_column horizontal_align=”middle” css_style=”padding-top:10px|padding-bottom:10px” device_visibility=”`{`object Object`}`” css_style_991=”padding-top:10px|padding-bottom:10px” css_style_767=”padding-top:10px|padding-bottom:10px”][cl_custom_heading typography=”custom_font” text_font_family=”Great Vibes” text_font_size=”99″ text_font_weight=”400″ text_line_height=”60″ text_transform=”none” parallel_divider=”0″ heading_with_icon=”0″ css_style=”margin-top:m|margin-bottom:m|margin-left:m|margin-right:m|padding-top:m|padding-bottom:m|padding-left:m|padding-right:m|border-top-width:m|border-bottom-width:m|border-left-width:m|border-right-width:m” add_background_color=”0″ custom_responsive_992_bool=”0″ custom_responsive_768_bool=”0″ text_color=”#ffffff”]Parmesan Royale[/cl_custom_heading][/cl_column][/cl_row][cl_row css_style=”padding-top:45px|padding-bottom:45px” device_visibility=”`{`object Object`}`” css_style_991=”padding-top:45px|padding-bottom:45px” css_style_767=”padding-top:45px|padding-bottom:45px”][cl_column width=”1/2″ css_style=”padding-top:10px|padding-bottom:10px” device_visibility=”`{`object Object`}`” css_style_991=”padding-top:10px|padding-bottom:10px” css_style_767=”padding-top:10px|padding-bottom:10px”][cl_text custom_typography=”0″ css_style=”margin-top:m|margin-bottom:m|margin-left:m|margin-right:m|padding-top:m|padding-bottom:m|padding-left:m|padding-right:m|border-top-width:m|border-bottom-width:m|border-left-width:m|border-right-width:m” custom_responsive_992_bool=”0″ custom_responsive_768_bool=”0″]You will find this Parmesan flan surprisingly easy and very good, excellent as a hot appetizer in autumn or cold periods, moreover it will be so delicate that it can be combined with anything, such as, for example, a pumpkin cream, or spinach, a salty saffron cream and even with a porcini cream …

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Taste the dish with a medium-bodied rosé wine:

Salice Salentino DOC, Italy

Œil-de-Perdrix du Valais AOC or Rosé de Gamay de Genève AOC, Switzerland

Gris de Gris Corbieres AOC, France[/cl_text][cl_gallery carousel=”1″ carousel_view_items=”1″ css_style=”margin-top:m|margin-bottom:m|margin-left:m|margin-right:m|padding-top:m|padding-bottom:m|padding-left:m|padding-right:m|border-top-width:m|border-bottom-width:m|border-left-width:m|border-right-width:m” images=”__array__1920__array__end__”][/cl_column][cl_column width=”1/2″ css_style=”padding-top:10px|padding-bottom:10px” device_visibility=”0:none_” css_style_991=”padding-top:10px|padding-bottom:10px” css_style_767=”padding-top:10px|padding-bottom:10px” background_image=”id:|mime:|url:”][cl_text custom_typography=”0″ css_style=”margin-top:1%20px” custom_responsive_992_bool=”0″ custom_responsive_768_bool=”0″]

Parmesan royale

Course Appetizer, Side Dish

Cuisine Italian

Prep Time 20

Cook Time 50

Servings 20 portions

Author Giulia Mairo

Ingredients

1 liter cream cream reduced to 70% = from 1 liter you will get 300 gr
300 gr parmesan
200 gr ricotta
3 egg whites

Instructions

To make the cream reduced to 70%, boil 1 liter of cream.
When the liquid has decreased dramatically, weigh it, it must be about 300 g to obtain a "reduced to 70%"
Mix the reduced cream with Parmesan, ricotta.
Once the mixture is cold, add the egg whites and beat to make it homogeneous
Grease some baking cups and pour the mixture.
Bake in a bain-marie (place the cups in a pan with a couple of centimeters of water)
Oven at 130 ° C for 50 min.
Remove from the mold and serve hot.

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