Mini Castelmagno Cheese Pudding
by Silvia Leoncini
for 3 mini puddings
200 g of whole fresh milk
100 g of not salted milk cream
80 g of Castelmagno DOP cheese
salt and pepper to taste
2/3 of a small tea or coffee spoon of agar agar
1. Put milk, cream, grated cheese , salt and pepper in a saucepan and stir
2 . Add 2/3 of a small teaspoon of agar agar ( I just guessed that quantity was ok, tried and well: it was ok!) and stir well again
3 . Put the saucepan on the stove and bring to a light boil, constantly stirring.
While it heats up, and before it is boiling (of course), taste it to find out if salt and pepper are ok
4 . Keep gently boiling for about 3 minutes
5 . Pour the mixture into the ramekins and place in the fridge until cool .
6 . Garnish: I used pumpkin seeds from Austria, ’cause I still had half a jar, but pistachios or small cubes of tomatoes, or marmalade (this the italian way of eating cheeses with) will be ok as well : small cheese puddings are always tasteful!
For this recipe the following have been used: