To prepare the Fonduta, combine the Toma and Asiago cheese with cream and milk in heavy saucepan. Whisk over medium heat until cheese is melted. Place hot mixture in a Vita Prep blender and add egg yolks one at a time on low speed, then add Romanello cheese and xanthan gum. Pass mixture through a chinois and keep warm until ready to serve.
To prepare the Béchamel Sauce, warm milk in a sauce pot. In a separate pan, melt butter and fold in the flour. Slowly whisk the flour and butter into the warm milk. Whisk until thick over low heat. Salt to taste.
To prepare Sformato, blend béchamel sauce with spinach, eggs, Romanello cheese and salt in a Vita Prep blender. Blend until smooth. Pour mixture into individual tins that have been sprayed with non-stick oil. Place in hotel pan with steaming water. Wrap with aluminum foil and bake at 325°F for about 50 minutes until set.
To serve, unmold Sformato and nap with Fonduta or pool on plate.
Recipe courtesy of Freedom Rains, a Mano, San Francsico, Calif.
Finalist, Il Fresco Category, Global Flavors Culinary Competition, 2022
