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    Grana Padano cream with apricots

    Group 393Easy
    Group 3824 people
    T340 min

    Chef Danilo Angé


    • 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


    STEP 1

    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.

    STEP 2

    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.