Ingredients

Method

• Fresh wild rocket, to garnish
• Thin, toasted French loaf croutons, for serving
For the Parmesan crème Catalan:
• ½ leaf gelatine
• 1 free-range egg
• 2 free-range egg yolks
• 50 g Parmesan, grated
• 1 cup cream
• Sea salt, to taste
Parmesan, finely grated
• 30 g cornflour
For the caper, anchovy and apricot salsa, mix:
• 15 capers, finely chopped
• 4 anchovies, finely chopped
• 20 g pine nuts, finely chopped
• 40 g dried apricots, finely chopped
• 2 T finely chopped flat-leaf parsley
Ingredients aren't specified.
Ingredients aren't specified.

Method

Ingredients

To make the Parmesan crème Catalan, soften the gelatine by soaking it in water, then beat the eggs, egg yolks and cheese using a stick blender until smooth. Add the cream to the egg mixture and transfer to a saucepan. Heat gently, stirring continuously, until the mixture starts to thicken – it will curdle slightly. Add the softened gelatine, remove from the heat, then blend until smooth. Chill.

To make the Parmesan crumbs, rub together the Parmesan and cornflour, then toast in a non-stick frying pan, turning frequently, until golden. Remove from the heat and cool.

To serve, spoon a generous dollop of Parmesan crème Catalan into a bowl or glass. Top with a spoon of caper, anchovy and apricot salsa, garnish with wild rocket, croutons and Parmesan crumbs.