Fennel Custard with Tapenade Vinaigrette

Ingredients

• 3/4 cup heavy cream
• 3 eggs
• 1 cup Parsley leaves
• 1 bulb Fennel, diced
• Salt and pepper
• 2 ounces Parmesan cheese, grated
• 2 tablespoons fennel pollen*
• Garnish: Parsley leaves and Cherry Tomatoes

Instructions

Bring two quarts of salted water to a boil. Set up an ice bath near by. Blanch the Parsley and Fennel for 1 minute in the boiling water. Dip in ice bath, place in colander and pat dry. Purée in a food processor till blended and smooth. Pass through a food mill to remove any solid bits.

Preheat oven to 350°F. In a medium mixing bowl, whisk together the cream and eggs. Once combined, add the Fennel/Parsley purée and evenly blend. Add the grated Parmesan cheese, Fennel pollen and salt and pepper to taste.

Coat six, 4 ounce ramekins with cooking spray. Fill each ramekin two thirds filled with the Fennel custard. Set the ramekins in a large baking dish; fill baking dish with hot water halfway up the sides of the ramekins. Cover with aluminum foil. Bake for 30 to 35 minutes until the custard's center is firm. Remove from oven and let it sit and rest for about 30 minutes. Run a knife around each custard and invert, unmolding onto the center of individual plates. Drizzle Tapenade Vinaigrette around each plate edge. Garnish with Parsley leaves and sliced Cherry Tomatoes. Serves 6.

Tapenade Vinaigrette Ingredients

• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup Kalamata olives, pitted and pureed
• 2 teaspoons Dijon mustard
• Salt and pepper

Instructions

In a small mixing bowl, whisk together all ingredients. Season to taste with salt and pepper.