Sformatino di pecorino al miele - pecorino soufflé with honey
Sweet sauces
These soufflés can be made as a single portion or in a pyrex to serve several people. It uses eggs and cream to which you add pecorino cheese. The pecorino should be quite young so it doesn't overwhelm the soufflés. Make the batter ahead and keep in fridge if you want to serve for brunch the following day. When serving drizzle with a little honey or glazed Balsamic Vinegar. You can serve the Sformatino as an entre with some green or arugula salad on the side.
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