Beans flan on a fondue of Asiago cheese

Recipe ingredients:

Flan
150 g of cannellini beans
2 eggs
A shallot
2 g of saffron powder
salt to taste

Fondue
500 g of fresh cream
200 g of grated average Asiago d.o.p. cheese
salt and pepper to taste

Finishing
Chervil to taste
Extra virgin olive oil to taste

Preparation:

Flan
In a saucepan boil the beans in salted water. When cooked, drain, mix and pass the resulting puree through a sieve. When the mixture has cooled and became lukewarm, add: 2 egg yolks whipped with saffron, 2 whipped egg whites and stewed shallot. Pour into buttered molds and bake at 160° C for 30 minutes in a water bath.

Fondue
Reduce the cream until half volume, add the grated Asiago, blend and pass through a chinois sieve, then add salt and pepper.

Presentation:

In a bowl pour the Asiago cheese fondue and lay the beans flan. Garnish with chervil and a drizzle of extra vergin olive oil.