For the Parmesan cream
For the Porcini mushrooms
For the garnish
To make the flan, blend all the ingredients for 2 minutes.
Butter individual ramekins and pour the mixture in.
Place the ramekins in a baking dish, filling the dish with water halfway up the ramekins.
Bake at 160°C for about 40 minutes.
Let the soufflés rest for a few minutes after baking.
For the Parmesan cream, heat the cream in a small saucepan (when it starts steaming, it’s ready).
Remove from heat, add the Parmesan cheese, and blend with an immersion blender until smooth. Adjust the salt to taste.
Soak the dried mushrooms in warm water for 1 hour. Meanwhile, heat a pan with butter, garlic, and parsley stems.
Add the mushrooms and cook over high heat for about 10 minutes, seasoning with salt and pepper.
Chop the parsley and add it to the mushrooms, discarding the garlic and stems.
Serve by arranging the mushrooms on the plate and placing the flan on top.
Drizzle a generous spoonful of Parmesan cream and garnish with a slice of Prosciutto crudo.
