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Goat Cheese Flan With Ratatouille
By Executive Chef
In a saucepan, heat the olive oil and sauté the chopped vegetables. Add the tomatoes, garlic, thyme and bay leaf. Cook for 15 minutes and set aside.
In a mixer, blend the goat cheese, cream cheese and egg together with a dash of seasoning.
In a stainless steel mould, spoon a layer of the ratatouille and top it with the cheese mixture.
Cook the flan in a bain-marie at 100°C for about 10 to 15 minutes until set.
Let the flan rest once done for 5-10 minutes.
Fennel, chopped - 25 gms
Red bell pepper, chopped - 25 gms
Green bell pepper, chopped - 25 gms
Zucchini, chopped - 25 gms
Eggplant, chopped - 25 gms
Onion, chopped - 25 gms
Olive oil - 1 tbsp
Tomatoes, de-seeded & chopped - 25 gms
Garlic, chopped - 1 clove
Bayleaf - 1 no.
Salt - To taste
Pepper - To taste
Fresh goat cheese - 50 gms
Cream cheese - 30 gms
Egg - 1 no.