Parmesan Casserole
Baking and Desserts • French
Description
Parmesan Casserole
Ingredients
- Cream 15 fl oz
- Milk 20 fl oz
- Parmesan Cheese 10 oz
- Whole egg 2 pieces
- Chicken Egg 10 pieces
- Olive Oil 0 fl oz
- Spanish onions 5 oz
- Garlic 1 clove
- Ginger 0 oz
- Thyme 5 stalks
- Mustard Greens a pinch
- Toasted Cumin Seeds a pinch
- Champagne Vinegar 0 fl oz
- Brown Sugar 0 oz
- Black Currant Jam ½ spoons
- Balsamic Vinegar 0 fl oz
- Passata Tomato Sauce ½ spoons
- Chicken Broth 0 fl oz
- Starch film ½ spoons
- Wheat Flour 5 oz
- Butter 5 oz
- Walnuts 0 oz
- Brioche 4 pieces
- Romaine lettuce 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Cut the cheese into one-centimeter cubes. In a saucepan, combine the milk and cream, add the cheese, and bring to a boil. Remove from heat and let it steep for forty minutes.
Step 2
Combine nine eggs and three egg yolks (reserve one egg white for the nut cookies).
Step 3
Bring the cooled milk with cream and cheese to a boil, then strain it into the egg mixture. Stir well, pour into shallow baking ramekins, and place in an oven preheated to 210°F (212 degrees Fahrenheit) for forty minutes. Allow the finished casserole to cool to room temperature.
Step 4
For the onion chutney, sauté finely diced onion, minced ginger and garlic, thyme, mustard seeds, and cumin in olive oil over low heat. Cook the onion until it's soft but not browned.
Step 5
After three minutes, add both vinegars, sugar, tomato paste, jam, and allow the liquid to reduce almost completely over high heat. Pour in the vegetable broth and simmer the mixture until it thickens. Add the cornstarch dissolved in a small amount of water and cook for another four minutes over medium heat. Season with salt and pepper, then let it cool.
Step 6
For the nut cookies, mix flour, butter, egg white, nuts, and half a teaspoon of salt. Divide the dough into small portions and roll them into thin circles about seven centimeters in diameter. Bake for ten minutes at 355°F.
Step 7
Lightly chop the frisée lettuce, season with salt, drizzle with a teaspoon of olive oil, and toss to combine. Cut the brioche into slices about one and a half centimeters thick (you will need to sacrifice the tops), then spread a layer of chutney on each slice, followed by the casserole, a cookie, and top with a bit of frisée.
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