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.