Bresaola with parmesan custard
makes
24 pieces
"This uses the bresaola to make little canapes or snacks that go down very well with an aperitivo. You can use whatever vessel you wish for the custard and bresaola - crackers or small rounds of baguette would work well. If you have any leftover parmesan custard, use it to fill gougères (cheese puffs) or dollop it on a plate and top it with blanched green beans." - Luke Powell
Recipe note: You’ll need a kitchen thermometer.
This is an edited extract from Quality Meats by Luke Powell, published by Murdoch Books, $55. Available July 30, 2024.
Ingredients (5)
- 150g finely grated parmesan
- 100ml milk, plus extra, if required
- 4 eggs
- Crackers or baguette rounds, to serve
- Thinly sliced bresaola
Method
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1.To make the custard, put the parmesan, milk and eggs in a saucepan and mix well. Cook over low heat, stirring constantly, until the custard reaches 85°C on a thermometer. It will be quite thick and look a little curdled.
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2.Remove the pan from the heat and scrape the custard into a container. Cover and refrigerate until completely cool.
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3.Blend chilled custard in a food processor until there are no lumps. If it is too thick and isn’t blending easily, add a little more milk. It should be salty enough, but season well with freshly ground black pepper.
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4.Spoon custard into a piping bag. Pipe a small dollop onto the crackers or baguette rounds. Top with a couple of bresaola slices. I like to scrunch them up slightly.
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