An ensemble of softness and crunchiness for a perfect cheese recipe to serve as a refined appetizer or elegant main course: Biancomangiare, Grana Padano, and coffee, a signature dish of award-winning chef Andrea Berton.

Ingredients

For the Fondue

For the Grana Padano and Coffee Wafers

For the Blancmange

Procedure

For the Fondue

Bring the milk and cream to a boil and allow to reduce by half. Add the cheese and emulsify with a hand mixer until smooth and homogeneous.

For the Wafers

Spread a layer of Grana Padano on a sheet of baking paper inside an 8-cm. ring and bake for one minute in the microwave at maximum power. Dust the wafers with the coffee powder.

For the Blancmange

Whisk egg whites with a pinch of salt and place them inside a piping bag. Pour 1/3 of the egg white inside 4 pastry cups 6 cm. in diameter, add the egg yolk in the center, and top with the remaining beaten egg white. Level the blancmange with a spatula and bake in a steam oven at 64 C° for 10 minutes.

Plate

Pour a layer of the fondue into a fondine dish. Lay the blancmange and wafer in the center. Finish by sprinkling coffee powder on top.