Crème caramel with Parmigiano Reggiano | Riccardo Forapani | Chef Recipes | Reporter Gourmet S.r.l.
Crème caramel with Parmigiano Reggiano | Riccardo Forapani
Keywords
- |
- Caramel
- Reggiano
- Riccardo
- Forapani
- Cregraveme
- Parmigiano
- Cregraveme caramel with Parmigiano Reggiano | Riccardo Forapani
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Ingredients
- 2 white leeks
- 2 liters of water
- 40 g leek jelly (0.5 l leek broth reduced by 80%)
- 1 1/2 g of agar agar
- 175g of 30-month Parmigiano Reggiano cheese
- 250ml water
- 50 ml milk
- 3 eggs
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