Saffron Savory Pudding
Delight your guests with this **saffron savory pudding**, an **elegant appetizer** that's surprisingly easy to make! This **vegetarian appetizer**, naturally gluten-free, boasts a creamy texture and rich flavor, thanks to the exquisite saffron and parmesan. Ready in just 75 minutes, this **savory pudding recipe** is perfect for a special occasion or a sophisticated starter.
Dietary Information
Servings:
- 1
To prepare the saffron savory pudding, first dissolve the saffron in the warm cream 1. In a mixer, put the eggs 2 and add the parmesan 3.
- 2
Add the cream to the saffron 4, season with salt and blend until you get a smooth and homogeneous mixture 5. Butter 6 molds 6 cm high with a diameter of 7 cm 6.
- 3
Line the edges of the molds with parchment paper 7. Place them on a deep tray, fill the molds halfway with the mixture 8. Heat some water in a saucepan and pour it into the tray 9, being careful not to pour it into the molds. This will allow you to cook the savory puddings in a bain-marie. Cook in a preheated fan oven at 160°C for 45 minutes.
- 4
Meanwhile, prepare the sauce. Heat the milk in a saucepan and dissolve the saffron inside 10, add the grated caciocavallo cheese 11 and let it melt, over very low heat, for 10 minutes, stirring occasionally 12.
- 5
Then blend with an immersion blender 13, until you get a fairly liquid and homogeneous sauce. Once the puddings are cooked 14, unmold them on a serving plate 15.
- 6
Complete with a spoonful of saffron sauce 16 and a sprinkling of finely chopped chives 17. Your saffron savory pudding is ready to be enjoyed 18!
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