5 units Eggs (medium)
60 g Gorgonzola
2 units Medium baking potatoes
1 pinch Nutmeg
1 tbsp Potato flour
250 g Quark
0.5 tsp Salt
50 g Soft goat’s cheese
Line the ramekins with butter and flour, then refrigerate for around 30 minutes. Line a sieve with a cloth strainer, put the quark on top, press it and leave it to strain. Peel and coarsely grate the potatoes.
Ingredients
250 g Quark, 2 units Medium baking potatoes
Separate two of the eggs. Beat the egg yolks with the remaining eggs, the salt and freshly grated nutmeg until frothy. Then stir in the potato flour and the quark. Add the cheese and grated potato and mix well. Whisk the egg whites until stiff then fold into the mixture. Transfer the bake mixture into the prepared ramekins.
Ingredients
5 units Eggs (medium), 0.5 tsp Salt, 1 pinch Nutmeg, 1 tbsp Potato flour, 50 g Soft goat’s cheese
Start the "Potato and cheese bake" automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, put the ramekins on the oven rack in the middle of the oven.
Slice the gorgonzola. Remove the ramekins from the oven, drizzle with vinegar and garnish with the gorgonzola slices. For a more subtle flavour, milder soft cheese varieties can be used instead of blue cheese.
Ingredients
60 g Gorgonzola
327.25
21.10 g
20.27 g
14.62 g
