Grana Padano cream with apricots
Difficulty Easy
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Preparation  40 min
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Servings for  4 people
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Chef Danilo Angé
Ingredients
400 ml skimmed milk
30 g maizena (or corn flour)
40 g Grana Padano over 16 months
40 g maple syrup
400 g fresh apricots
1 vanilla pod
20 g brown sugar
Ingredienti
Whisk the maizena into the milk and bring to the boil with the split vanilla pod. Remove from the stove. Add the grated Grana Padano and leave to infuse for 20 minutes then pass the cream through a sieve.
Pour into four ramekins, sprinkle evenly with the brown sugar and pass a blow torch over each, until the sugar is melted and evenly golden. Alternatively, place them under the grill for a few minutes. Serve with the sliced apricots on the side.
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