Parmesan, cinnamon pudding with balsamic vinegar
Instructions
01129 PARMESAN, cinnamon PUDDING with BALSAMIC VINEGAR INGREDIENTS for 4 PERSONS 250 g of grated parmigiano reggiano, 200 g of potato starch, 1 dl milk, 4 teaspoons of balsamic vinegar, a cinnamon stick, a yolk, butter and grated Parmesan for stencils, cinnamon for garnish.
Stir the Parmesan cheese in a bowl with the milk, add the cinnamon and let stand for 3 hours.
Mix the potato flour and heat in a Bain-Marie, stirring with a wooden spoon until the mixture detaches from the walls of the container.
Let cool, remove cinnamon and stir the egg yolk.
Butter four ramekins, sprinkle Parmesan and fill with the mixture up to three quarters.
Cover with aluminum foil.
Heat oven to 140ø.
and cook in a Bain-Marie in the oven for 20 minutes.
Let cool.
The warm puddings baked on dishes, decorate with a teaspoon of balsamic vinegar and garnish the rim of the dishes with a sprinkling of cinnamon.
