Ingredients
Preparation
Melt the butter in a water bath with the chopped Gorgonzola. The Gorgonzola does not need to completely melt. Add the egg, flour and salt. Blend. Brush the silicone moulds lightly with oil and fill them with the mixture. Cool in the fridge for one hour before cooking. Preheat the oven to 220ºC. Cut the celery and apple into very fine dice, and mix with a drizzle of olive oil. Assembly Cook the coulants in the oven for 6-8 minutes. Leave to stand for 1 minute before demoulding. Serve with the finely chopped celery and apple Notes If you use a non-silicone mould, oil and flour it before filling with the mixture. Tip To prevent the apple from oxidising, it can be blanched slightly and cooled before mixing with the celery.
Wine
Torres Waltraud Riesling 2015 - Penedès DO
Tapas and Appetisers
Moderate
2
Yes
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