Pear and Parmesan Sformato with Saffron
An original and tasty dessert that will amaze guests with its delicacy. Italian 'sformato' make a super light pudding with a consistency that sits between a souffle and pastryless quiche!
Ingredients
- 600 g Organic Pears
- 100 g Grated Parmesan Cheese
- 8 Organic Eggs
- 4 Organic Egg Yolks
- 1 Sachet of Vanilla
- 4 g Organic Sugar
- 2 Sachets of L'Aquila Ground Saffron
- 12 Chopped Pistils of L'Aquila PDO Saffron
- 1 litre Organic Milk
- 400 g Organic Cream
For the Caramel
- 200 g Caster Sugar
- 1 Glass of Water
- 3-4 Drops of Lemon Juice
Instructions
- Make the caramel by putting the 200 g of sugar, the glass of water and the lemon juice in a saucepan.
- Bring to a boil at 120 degrees until the sugar has darkened.
- Remove from the heat and fill the bottom of one large or small individual aluminum molds with the caramel.
- Peel the pears and cut them into super fine pieces.
- Combine them with the parmesan, 200 ml of milk, vanilla and saffron and mix well.
- In a mixer whisk at all the eggs, both whole and the yolks, with the 400 grams of sugar.
- Add the pear mixture and add the rest of the boiling milk and the cold cream.
- Mix again with the whisk. Put the mixture into the molds and cook in a bain-marie at 110 degrees in a fan oven for about an hour.
- Remove from the oven, allow the sformato to cool.
- Take out of the mold and sprinkle with a little icing sugar before serving
Notes
Chef Lino Guarascio is the owner of the restaurant "Osteria Il Borgo dei Fumari" (via XXV Aprile, 14 - Prata D’Ansidonia - Aq).
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