Cheese flan (sformatino di formaggio)

01143 CHEESE SOUFFLÉ with SAUCE INGREDIENTS for 4 people: For the pudding: 250 g milk, 50 g of fresh cream, 70 g 70 g Lindenberger, sottilette, 50 g Parmesan cheese, 2 eggs, salt.

For the sauce: 150 g 250 g sliced, milk, cooking mushrooms, salt, 50 g of dried Morels, 30 g butter, 1/4 onion, salt and pepper, truffle for garnish.

Please find the mushrooms in warm water.

Cut cheeses minutely and place in a terrinetta.

Pour in the milk, the cream and simmer for about an hour.

Bake in a casserole crock and possibly put on very low flame fire.

Cook stirring constantly, until cheese is completely melted and the mixture is creamy.

Withdrawn from heat and carefully, one at a time, stirring vigorously eggs.

Grease small "cocotte" porcelain and fill with the mixture.

Put them in a container in a double boiler and cook in the oven already warm (120 ›) for about 60 minutes.

Meanwhile, gently fry the finely chopped onion in butter, then add the drained mushrooms.

Mix well and let stand for a few minutes, bathed with water from soaking and cook covered pot and over low heat for about three hours.

Prepare the sauce: shredded cheese and let it soften in milk for about an hour, then bake in a saucepan, add the mushroom cooking over an open fire place, to low heat and cook stirring constantly until the mixture is creamy and smooth.

Serve by pouring a spoonful of sauce on each plate and over at this place one flan.

Garnish with sliced truffles.