Servings: 12
Ingredients
- 3 eggs
- 250 ml milk
- 250 ml flour
- 30 ml butter (for greasing the muffin tin)
- 60 ml fresh parmigiano reggiano, grated
- 100 grams dry porcini mushrooms, soaked in warm water
- 1 clove of minced garlic
- extra virgin olive oil
- salt and pepper to taste
Pickled Maple Onions and Horseradish Crème Fraiche
- 1 large red onion, finely sliced
- 200 ml red wine vinegar
- 15 ml brown sugar
- 15 ml maple syrup
- 45 ml water
- 1 fresh bay leaf
- salt and pepper to taste
- 250 ml sour cream
- 1 lemon, juiced
- 10 grams freshly grated horseradish
- 10 grams finely chopped chives
- 6 slices smoked salmon
Instructions
Pudding Bites:
- Preheat the oven at 400 degrees cut the butter in small cubes and place it in the muffin tin.
- In a skillet, add olive oil with minced garlic chopped the hydrate porcini and sauté them with garlic and olive oil until softened, season with salt and pepper, and set aside to cool.
- In a separate bowl combine eggs and flour whisk in the milk making sure you avoid any lumps.
- Combine to the mix the cooled porcini mushroom and grated Parmigiano, set aside to rest for 20 minutes.
- Place the buttered muffin tin in the oven to heat up.
- To avoid burning the butter, place the porcini parmigiano batter mix into each muffin mold filling up to three quarters
- Bake for 20 minutes until golden brown
Pickled Maple Onions and Horseradish Crème Fraiche:
- Combine the finely sliced onions with all the ingredients and bring to a boil.
- Once brought to a boil, simmer for about 20 minutes until obtaining a jam consistency. Cool down and wait for assembly.
- Place your warm mini Yorkshire on a platter, top them with pickled onions put a thin slice of smoked salmon.
- Combine the sou rcream, horseradish, lemon juice, and chives mixed gently and adjust seasoning.
- Top the horseradishcrème fraiche on each mini Yorkshire and enjoy.
Notes
Bon Appetit.
Chef Notes: Definitely a wonderful show stopper, of a simple classical Yorkshire modified and made bite-sized with some wonderful addition of Porcini Mushroom and Smoked Salmon.
Wine Pairing: Prosecco
Juice Pairing: Mint of Cucumber Juice
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