A dish full of impact that is easy to make and tastes great. Full of contrast and flavours, this starter marries the sweetness of onion with the freshness and lasting flavour of Parmigiano Reggiano cheese ice cream. Gluten-free puff pastry gives a fragrant touch that those bound by a gluten-free diet can enjoy.
Ingredients (serves 4):
2 good, large onions
240g fresh cream
40g sugar
80g Parmigiano Reggiano cheese, matured for 24 months
salt and pepper
100g of sugar for caramelising the moulds
250g of gluten-free puff pastry (you can find this at the supermarket)
Ingredients
Clean the onions and cut them in half. Steam them with the cut side facing down. When the onions are fully cooked, leave them to dry on some baking paper. Melt the sugar until it caramelises then, while it is still soft and hot, place it in the moulds so that it fully covers the base of them (use foil moulds for small sizes). Cut out 4 discs of puff pastry the same width as the moulds, taking care not to make them too thin. Place an onion half in the centre of each mould with the cut part facing downwards and cover it with one of the puff pastry discs. Cook in the oven at 180° for 25 – 30 minutes, until the pastry is cooked and slightly golden.
Ice cream
Pour the cream into a pan with the sugar, salt and pepper. Bring it to the boil then turn off the heat. Wait three minutes and then incorporate the Parmigiano Reggiano cheese. Place half the mixture in an ice cream maker to prepare the ice cream. Serve the other half of the mixture warm as a cream to accompany the tatin. Very carefully remove the onions from the moulds and turn them out onto individual dishes. Place a ball of ice cream in the centre of each onion, which will take on the appearance of an open flower. Pour two spoonfuls of boiling hot cream around the tatin and serve.
No comments yet.