Cauliflower timbales with Parmigiano fondue and crisp pancetta

Vegetarians need only omit the pancetta.
INGREDIENTS FOR 6 PEOPLE
1 medium boiled cauliflower (1200 g)
250 ml milk
25 g '00' flour
25 g butter
50 g grated Parmigiano
2 eggs
Salt
Pepper
Nutmeg
FONDUE
100 ml cooking cream
50 ml milk
50 g Parmigiano
Butter
Breadcrumbs
10 slices crisp pancetta

I steam the cauliflower and mash with a potato masher.

I make béchamel in a small pan, melting butter and stirring in flour thoroughly.

After a couple of minutes, I whisk in warmed milk.

I add salt and pepper.

I grate in nutmeg.

I boil for a few minutes, stirring to avoid lumps.

I mix béchamel into the cauliflower.

I add Parmigiano.

I add eggs, mix well and adjust salt.

I butter the moulds and coat with breadcrumbs.

I divide the mixture between moulds, bake at 180°C for 20 minutes and rest for 15/20 minutes before unmoulding.

I make fondue by melting butter in milk and cream.

As it boils and the butter melts, I turn off and mix in Parmigiano.

I obtain a smooth, velvety cream.

I lay pancetta slices on a parchment-lined tray.

I bake with the timbales, remove after about 10 minutes once crisp, and drain on kitchen paper to remove excess fat.

I unmould and add pancetta, toasted croutons and a couple of tablespoons fondue.
Excellent as a starter. I made 5 in larger moulds and served as a main course with cheeses and cured meats. For starters, use disposable small moulds.