Flan With Four Cheeses
Recipe appetizers for 8 people based on Taleggio cheese - cooking method oven.
Preparation:
Preparation: Dice the Gruyère cheese and soak it in the milk. Dice all the other cheeses. Heat the béchamel, stirring it so it doesn't stick and add the cut cheeses. Melt everything on the fire then add the yolks and mix well. Salt and pepper. Whip the two egg whites until stiff and gently fold them into the mixture. Grease and coat with breadcrumbs a savarin mold (donut-shaped) of about 22 centimeters in diameter. Fill it with the mixture, cook in a bain-marie, in the oven at 200 degrees for 40 minutes (halfway through cooking, cover with aluminum foil). Sauté the mushrooms, cut into pieces, in oil flavored with garlic and parsley. Salt and pepper them. Serve the flan, warm, arranging the mushrooms in the center. As an alternative to the ready béchamel, prepare it fresh with 500 g of milk, 40 g of butter and 40 g of flour.
Ingredients:
Ingredients: 500 G Bechamel - 200 G Champignon Mushrooms - 2 Eggs - 2 Egg Yolks - 50 G Taleggio Cheese - 50 G Gorgonzola Cheese - 50 G Crescenza Cheese - 50 G Gruyere Cheese - 2 Tablespoons Breadcrumbs - 1 Tuft Parsley - 1 Clove Garlic - 1 Glass of Milk - 1 Knob of Butter - 2 Tablespoons of Olive Oil - Salt - Pepper
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