For: 4 people • Preparation : 10 minutes • Cooking : 6 minutes • Difficulty : easy
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Ingredients
- Milk: 50 cl
- Butter: 40 g
- Salt, Nutmeg
- Old-fashioned fig mustard: 110 g
- Fine wheat semolina for polenta (instant): 75 g
- Pitted prunes: 60 g
- Whole egg: 1
- Egg yolk: 2
- Parmesan: 30 g
Recipe process
- In a saucepan, pour the milk, butter, fine salt and nutmeg.
- Bring to a simmer, then add the fine wheat semolina.
- Cook with a whisk for 3 minutes until thickened.
- Pour into a mixing bowl and mix with the beaten eggs and the old-fashioned fig mustard.
- Return to the pan and cook for 1 minute.
- Add the prunes, mix gently and pour into a baking tray lined with baking paper to a thickness of 1.5 cm.
- Film and cool.
- Cut out 4/5 cm discs with a cookie cutter.
- Work the trimmings in the pan and remake the discs.
- Place the discs in a baking dish and sprinkle with parmesan.
- Place in the oven for 5 minutes at 180°C and brown.
