Parmesan Casserole

Baking and Desserts | French cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Parmesan Casserole

Ingredients

Cream - 16 fl oz
Milk - 18 fl oz
Parmesan Cheese - 10.6 oz
Whole egg - 2 pieces
Chicken Egg - 10 pieces
Olive Oil - 2 fl oz
Spanish onions - 7.1 oz
Garlic - 1 clove
Ginger - 0.2 oz
Thyme - 5 stalks
Mustard Greens - a pinch
Toasted Cumin Seeds - a pinch
Champagne Vinegar - 0 fl oz
Brown Sugar - 1.1 oz
Black Currant Jam - ½ spoons
Balsamic Vinegar - 0 fl oz
Passata Tomato Sauce - ½ spoons
Chicken Broth - 1 fl oz
Starch film - ½ spoons
Wheat Flour - 3.5 oz
Butter - 2.8 oz
Walnuts - 1.8 oz
Brioche - 4 pieces
Romaine lettuce - 3.5 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 212°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 356°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.