Parmigiano Reggiano and white truffle cream beignet

PREPARATION

1. Add 500 g of whole milk, 250 g of butter, 250 g of plain flour and a jar of PARMIGIANO REGGIANO AND WHITE TRUFFLE CREAM in a pan. Heat the saucepan over a low heat and stir vigorously to create a homogeneous and compact mixture.

2. Transfer the mixture into a pastry bag and stuff the beignet.
3. To decorate your plate, dilute one part of the mixture with the remaining fresh milk to create a liquid cream, then place the cream on the bottom of the plate. Decorate it with a basket of crunchy Parmigiano: cook the grated Parmigiano in a pan for 5 minutes on a low heat, gently peel it off and immediately spread it on the bottom of a cup to give it the desired shape.