Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves
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- Luke Dale-Roberts
- 4
- Easy
- Carb Conscious
- 20 minutes, plus chilling time
- 10 minutes
- Springfield Wild Yeast Chardonnay 2009
Ingredients
- 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.
Cooking Instructions
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.
There is no measurement of cream listed in the recipe, how much should be used?
Hi Johan, we will pass this on to the food team to be re-tested.