icon-location Charleston, SC

Fennel Sformato

Appetizers, Sides, Vegetables

Serves 10

Ingredients for Fennel Sformato

2 cup Fennel
2 tbsp toasted ground Fennel Seeds
¼ cup Fennel Fronds
2 ½ cup Heavy Cream
¼ cup grated Parmesan
1 tbsp Cornstarch
4 count Eggs (1 yolk, 3 whole)

Method for Fennel Sformato

• Pre-heat the oven to 250º.
• Steep the shaved fennel in heavy cream, on a low simmer, for 30 minutes with a sachet of the toasted fennel seeds and fennel fronds.
• Pull off heat.
• Whisk in the parmesan and cornstarch.
• Purée the mixture in a blender and strain through a strainer.
• Whisk the eggs in a separate bowl and temper with the fennel purée.
• Let sit for 15-20 minutes.
• Ladle the mixture into ceramic dishes or aluminum cups that have been sprayed with pan spray.
• Fill them ¾ of the way full and place in a baking dish with a water bath.
• Cook for about 40-45 minutes or until set. Not runny.
• Pull out of oven and let rest for 20 minutes.
• Serve in a dish or un-mold according to preference.
• Serve with a citrus salad.

2867 Maybank Highway, Johns Island, SC, 29455
843-737-4177