Molten Parmigiano Reggiano Hearts with crayfish tails and red wine sauce

Hearts:

Lightly beat the whole eggs with the egg yolks. Melt the Parmigiano Reggiano cheese with the butter in a bain-marie and add the mixture to the sifted flour. Add salt, pepper and grated nutmeg. Grease 4 aluminum molds with soft butter. Divide the mixture evenly among the molds, and put a spoonful of bisque in the center of each with a crayfish tail cut into pieces. Leave in refrigerator for one hour. Remove and bake in the oven at 355°F/180°C for 7-8 minutes.

Red Wine Sauce:

In the meantime, prepare a saucepan with the wine, a bay leaf, the peeled and sliced shallot and a few cracked peppercorns. Let the wine almost completely evaporate, add the demi-glace sauce and let this reduce by approximately one third. Remove the sauce from the flame and, stirring with a whisk, gradually add in the butter.

To finish:

Sauté the crayfish tails in a small amount of olive oil. Dress the crinkly lettuce with a drizzle of olive oil, a few drops of squeezed lemon, salt and pepper.

The final touch:

Place a small bouquet of lettuce on the dishes, carefully remove and position the Parmigiano Reggiano flans on each dish, put the crayfish tails on the lettuce and dress with the red wine sauce.

Important: the cheese flans will have to be well-cooked on the outside and soft inside, so that, once opened, their hot Parmigiano Reggiano "heart" will be released.