60 g Gorgonzola
1 tbsp Potato flour
2 piece Potatoes (floury)
250 g Quark
50 g Soft goat’s cheese
3 tbsp balsamic vinegar
30 g butter
5 piece eggs
20 g flour
1 pinch ground nutmeg
0.5 tsp salt
Boil the potatoes in a small pan until they are cooked. Quench and peel.
Brush the moulds with butter and dust with flour. Leave to cool for 30 minutes.
Lay out a sieve with a sieve cloth, place the quark on top, squeeze out and leave to drain.
Ingredients
2 piece Potatoes (floury), 30 g butter, 20 g flour, 250 g Quark
Separate two eggs. Beat the egg yolks with the remaining eggs, salt and nutmeg until frothy.
Stir the potato flour and quark into the egg mixture. Grate the potatoes and fold into the mixture with the goat's cheese.
Beat the egg whites until stiff peaks form and fold in.
Fill the ramekin mixture into the prepared moulds.
Ingredients
5 piece eggs, 0.5 tsp salt, 1 pinch ground nutmeg, 1 tbsp Potato flour, 50 g Soft goat’s cheese
Start the programme "Potato and cheese casserole" and follow the procedure.
As soon as the BORA X BO has heated up, insert the baking and grilling rack in the centre and place the springform pan on top.
Cut the gorgonzola into slices.
Remove the ramekins, drizzle the casserole with vinegar and garnish with the gorgonzola slices.
Ingredients
60 g Gorgonzola, 3 tbsp balsamic vinegar
411
21.65 g
26.56 g
20.64 g
