Parmesan Budino with Nogada sauce
By Chef Steve Raj
Nogada sauce :
Peel the walnuts. Once pealed, blend with cream cheese till smooth and achieves a sauce consistence.
Parmesan Budino:
- Boil the Celery Stalks with cream and milk till it is cooked and keep aside for cooling
- Blend the same till you achieve a smooth paste like consistency
- Knead the flour with butter and three eggs. Add rest of the yolk to maintain consistency
- Mixing the Celery paste with the above mixture now add finely greeted parmesan cheese
- Pour this mixture in smaller moulds and set aside
- Preheat the oven for 15 minutes at 170 deg Cel
- Bake this at 140 degrees till the top turns golden brown
- Serve it with the Nogada Sauce