To accompany the fresh taste of pollock, we’re proposing a delicate side dish that goes very well with the hints of citrons: mono-portion flans made with carrots and Philadelphia cheese, scented by cardamom pods and poppy seeds 🙂
If you want more information on cardamom take a look at the bottom of the post on the trip to Annecy 🙂 .
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Carrot flan with cardamom and poppy seeds
- 500 g of carrots
- 125 g of Philadelphia cheese
- 2-3 tablespoons of soy sauce
- 2 eggs
- 3 tablespoons of flour
- 4-5 cardamom pods
- 1 tablespoon of poppy seeds
- white pepper
- chili pepper we recommend the naga
Cut carrots into pieces, boil for about 10 minutes until they start to be tender.
Puree carrots along with eggs and Philadelphia; there's no need to add liquid because carrots will produce some.
Add the soy sauce, crushed cardamom, poppy seeds, flour, a bit of grated nutmeg, white pepper and a pinch of chili pepper; adjust salt.
Butter six molds and sprinkle with breadcrumbs.
Divide the mixture into the six molds and bake at 180° C for 30 minutes.
Let cool the flans before removing from the molds.