Loroco Flan with Fontina ~ Asiago Emulsion
1-garlic gloves
1 lb loroco flowers
1-tablespoon olive oil
1-tablespoon butter
˝ sweet onion chopped
2 cups heavy whipped cream
5 large eggs beaten
Truffle oil to taste
Salt and pepper to taste
Blanch loroco flowers for 3 minutes and remove to ice bath.
In a sauté pan heat olive oil and butter, add onions and garlic, sauté until translucent.
Add then loroco flowers, heavy wiped cream, salt and pepper let simmer for about 8-10 minutes.
Transfer the whole mixture to food processor, process until smooth; stir Loroco mixture into beaten eggs and wisk until ingredients are well combined.
Grease six - 4oz ramekins, pour in Loroco mixture and place in Bain Marie, cover ramekins with parchment paper.
Bake for 30 minutes at 300 F. until softly set.
To serve place Flan on serving plates, pour about 3oz Fontina ~ Asiago Emulsion over each and drizzle with truffle oil.
Fontina ~ Asiago Emulsion
2 cups heavy cream
pinch white pepper
pinch nutmeg grated
1 sprig fresh thyme
3 cups Fontina Asiago blend - shredded
Combine cream, pepper, nutmeg and thyme in medium saucepan, heat to boil and remove from heat.
Add cheese and let sit for 5 minutes. Remove thyme.
Process cheese mixture in food processor or blender until smooth, keep warm.
Enjoy
Chef - Johann Schuster
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