Sformatino Di Pecorino Al Miele - Pecorino Soufflé With Honey

• 3/4 cup Pecorino young and grated
• 5 eggs
• 1/2 cup double cream
• salt
• nutmeg freshly ground
• white pepper freshly ground
• melted butter for moulds
• honey or Glaze of Balsamic Vinegar for decoration

1. Pre-heat the oven to 300 degrees (Gas mark 2). Boil a kettle of water for the bain-marie. Choose and set aside the tray you will use for the bain-marie that can fit the moulds in one go.
2. Butter well the inside of loose individual muffin molds or a medium pyrex if you prefer to serve in one dish only.
3. In a food processor mix the eggs with the double cream. Add the grated pecorino cheese, the nutmeg, salt and white pepper (this is a light coloured dish so white pepper it's best to use white pepper freshly ground) and pulse until everything is mixed. Taste for seasoning.
4. Pour the mixture to 3/4 of the moulds, put the moulds in the tray, fill with boiling water to 3/4 of the hight of the moulds and cook in the bain-marie for 40 minutes. They will raise a fair bit but will go down very quickly so try and have everything set to serve as soon as possible.
5. Invert the sformatino in a small plate, turn it back so the top if facing up and put on an individual serving dish or serve as is if you made it for several people in a pyrex mold. Drizzle with honey or Glaze of Balsamic Vinegar (thick creamy reduced balsamic vinegar) on top and serve with a green salad.

pecorino young, eggs, double cream, salt, nutmeg freshly, white pepper, butter, honey

Taken from food52.com/recipes/582-sformatino-di-pecorino-al-miele-pecorino-souffle-with-honey (may not work)