Serves 6/8 depending on mould
Ready in 1H
75 grams butter
75 grams flour
200 ml milk
3 eggs
100 gr grated parmesan cheese
breadcrumbs and butter for the moulds
salt/pepper/muscade
for the Parmesan Flans topping:
150 gr dried mushrooms
garlic
salt&pepper
1 teaspoon flour
cream
milk
tarragon
parsley
half glass white wine
Prepare the ‘roux’: put the butter in a pan and make it melt. Add the flour stirring quickly possibily with a whip. Make it cook for a couple of minutes until light brown.
Add the milk. Make it cook for a couple of minutes (until the mixture becose an uniform dough that detaches easily from the pan).
Cool down.
(((Meanwhile prepare the topping. If you use dry mushrooms put them in warm water for 5 minutes. In a pan fry the peeled garlic with some oil. Retaiun the garlic and add the mushrooms cut in pieces. Stir them for a couple of minutes, add the flour and stir. Make it cook for 2 or 3 minutes. Add the wine until it evaporates totally. Now add the cream, half glass of milk and the chopped tarragon: Make it boil for a couple of minutes. If it becose too thick, add some more milk.
Blend everything with a mixer. And stroe in a warm place.
A quicker version is to stop this preparation at the first step – stir fry the mushrooms (in this case go to 200 gr of dried mushrooms) with oil and garlic, put some salt and pepper and use it to top the sformato – as shown in the pic)))
If you prefer the version with cream, now you should add the cream. Make it simmer for 3 or 4 minutes, then continue following the above recipe.
Now we go back to the main. Take the cold bechamel, add salt, pepper, muscade and the parmesan. Stir. Add one by one the egg yolks. After them add the whites. The dough is ready.
Take the moulds spread some butter on the inside and put some breadcrumb. Pour into them the soft dough. Put the moulds into a container. Pour hot boiling water into the container up to three quarters of the moulds.
Put into the oven for 15min at 180°/200° (if while baking, they become too brown cover them with an aluminium foil). Turn the sformato directly onto a plate (help it by cutting a the borders). Top with the mushrooms sauce (or put the sautéed mushrooms on top). Some parsley. Ready to go.