• 1/3 cup heavy cream • 2 tbsp grated parmigiano • 1.5oz almond flour • 1oz sliced almonds
• salt and pepper
Cut the gorgonzola into small pieces, put it in a bowl together with all the other ingredients, and blend until smooth. Season with salt and pepper, pour the mixture into individual molds, and place them in a pan that you will fill with water up to its 3/4 depth. Bake the flans at 270 ° F for an hour, then cool at room temperature, and then store in the fridge for at least a couple of hours. Invert into service dish and garnish it with the sliced almonds that you will have previously toasted.