Recipe Category: Il Fresco
Chef Name: Freedom Rains
1 cup grated Real California Point Reyes Toma cheese
1 cup grated Real California Asiago cheese
2 cups Real California heavy cream
1 cup Real California milk
3 egg yolks
1 cup grated Real California grated Vella Romanelo cheese
Pinch xanthan gum
14 ounces béchamel sauce
6 ounces blanched and drained spinach
8 ounces (about 4) large whole eggs
1/4 cup grated Real California Vella Romanelo cheese
3/4 teaspoon salt
To prepare the Fonduta, combine the Fontal and Asiago cheese with cream and milk in heavy saucepan. Whisk over medium heat until cheese is melted. Place hot mixture in a vita prep blender and add egg yolks one at a time on low speed, then add Vella Romanelo cheese and xanthan gum. Pass mixture through a chinois and keep warm until ready to serve.
To prepare Sformato, blend béchamel sauce with spinach, eggs, Vella Romanelo cheese and salt in a vita prep blender. Blend until smooth. Pour mixture into individual tins that have been sprayed with non-stick oil. Place in hotel pan with steaming water. Wrap with aluminum foil and bake at 325°F for about 50 minutes until set.
To serve, unmold Fonduta and nap with Sformato or pool on plate.
PER ORDER: Makes 15-20 servings.