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Goat Cheese Flan With Ratatouille

By Executive Chef Abhijeet Thakre

  • 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.
  • Serve warm.

Ingredients

  • 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
  • Thyme
  • Bayleaf - 1 no.
  • Salt - To taste
  • Pepper - To taste
  • Fresh goat cheese - 50 gms
  • Cream cheese - 30 gms
  • Egg - 1 no.