Coulant de formatge

<i>Coulant</i> de formatge

Avui us porto un altre entrant que vaig fer el dia de Sant Esteve i que permet una gran quantitat de variants: un coulant de formatge. Vaig partr de la recepta de La cuina de l’Olga, pero vaig introduir alguna variació a l’hora de triar el formatge a fer. L’Olga ho fa amb Camembert, però a mi em va semblar que potser tindria poc gust i ho vaig substituir per una crema de Roquefort (que no es altra cosa que Roquefort diluit amb una mica de crema de llet per a fer-lo mes cremós). En altres receptes he vist que fan servir tarrines de crema de formatge ja preparat (semi curat, camembert, etc)

Necessitem (per a 8 coulants)
Uns 50 gr de la crema de formatge que triem (Roquefort, Cheddar, Camembert….)
3 ous
100 ml de llet
180 g de farina
1/2 sobre de llevat Royal
100 ml d’oli de gira-sol
1 cullerada de mostassa de Dijon suau
sal i un polsim de pebre
2 culleradetes de llavors de sèsam

Mentre preparem la massa engegarem el forn a 180º i així estarà calent quan enfornem els coulants

Batrem els ous, l’oli de girasol i la mostassa en un bol fins que estigui ben lligat. Tot seguit, hi afegirem la farina i el Royal amb un tamís, per evitar que es facin grumolls. Finalment afegirem la llet poc a poc i ho acabarem de lligar. Ho salpebrem al gust.

Preparem els motlles amb mantega i farina. Es poden utilitzar motlles metal.lics de muffins, perà jo us recomano els individuals de flam d’alumini.

Repartirem aproximadament la meitat de la massa en els motllos. Posarem una cullerada de crema de formatge a sobre la massa i la cobrirem amb la resta de la massa. Us recomano que la crema la hageu congelat previament (podeu fer servir aquelles glaçoneres que son com bossetes de plàstic) i que poseu la porció congelada dins del coulant. Aixi el contrast tèrmic afavorirà que la part central estigui líquida un cop el coulant estigui cuit. El conjunt de la massa ha d’ocupar uns tres quarts del motllo.

Finalment, ho empolsinem amb llavors de sèsam i els fornegem uns 25 minuts a 180º. Els deixem refredar uns 3 minuts abans de desenmotllar-los. S’han de servir calents i la gràcia es que el cor estigui líquid. Li hem de trobar el punt

Avui a la Banda Sonora, Dreams dels Fleetwood Mac (1977).  Perquè la vida encara et regala somnis inesperats

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