- 2 eggs
- 250 g cream
- 60 g gorgonzola
- 250 g liquid from fruit pickles
- 50 g butter 900 g blueberries
- 225 g minced onions
- 225 g sugar
- 155 g cider vinegar
- 2 coffee spoons salt
- 1 coffee spoon clove powder
- 1 coffee spoon cinnamon powder
- 1 coffee spoon red pepper grains
- 1 coffee spoon grinded pepper
- mixed fruit pickles
- grains of pomegranate
Whisk eggs with cream and gorgonzola. Transfer in greased moulds and put in the oven for 20 minutes at 145°. To prepare fruit pickle sauce, strain fruits and collect their liquid in a pan. Boil it down one-half, then add cream, boil up, and whip butter in.
In the meantime, simmer blueberries with onion and water for 30 minutes. Sift them and combine with sugar, vinegar, salt and spices. Bring to the boil and simmer for some more 20 minutes.
Place fruit pickle sauce in the middle of the dish and spread it with a tablespoon. Lay the flan in the middle and pour spicy blueberries around.
Garnish with fruits, julienne celeriac, and grains of pomegranate.
Cook: Marco Sacco – Restaurant: Piccolo Lago, Verbania Fondo Toce (VCO)
2 stars Micheline, AIC: 3 temples
Suggested wine: Chardonnay