Vermont White Cheddar Mac N' Cheese Cake
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Champagne Vinegar2 cups
White Wine (good)1 cup
Heavy Cream (as needed)450 g
Vermont Cheddar (cubed)1 cup
Panko Bread Crumbs2 tbsps
Chives (diced fresh)2 cups
Corn (fresh, blanched)2 tbsps
Extra-Virgin Olive Oil3 cups
Milk3 tsps
Truffle (chopped)1
Salt2 tbsps
Oil (chive)Directions:
1
Special equipment: a ring mold Preheat oven to 375 degrees F
2
Put butter in a 4-quart heavy bottom pan; melt slowly
3
Add the shallots and sweat for 10 minutes
4
Add vinegar and white wine and reduce for 15 minutes
5
Pour in cream and reduce by half
6
Transfer to blender; slowly add Cheddar while pulsing to heavy thickness
7
Hold warm
8
In a medium bowl, lightly whisk 2 egg whites
9
In a separate medium bowl, combine all dry ingredients
10
For the cake: Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated
11
Place mixture in a shallow baking dish
12
Place a weight on top of it (e
13
G
14
Another baking dish) and press for 30 minutes in the refrigerator
15
Once set, ring mold 5 cakes
16
Dip top of each cake in egg white, then into breading
17
In a nonstick pan, melt butter and olive oil until just crackling
18
Place cakes, bread side down on pan
19
Saute 4 minutes; place in oven for 8 minutes
20
Remove and drain on paper towels
21
Keep warm
22
For the puree: Melt 4 ounces of butter
23
Saute shallots 5 minutes
24
Add celery root and milk and cook over medium heat for 20 minutes
25
Drain and place celery root in a blender
26
Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed
27
Season truffles with salt, pepper, and white truffle oil
28
Stir in truffles
29
Hold warm
30
To assemble: Place a pool of celery sauce on each plate
31
Place macaroni and cheese cake in center
32
Garnish with baby celery and chive oil