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1
To make Sformati: Melt butter in saucepan over low heat.
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2
When it stops foaming, add flour, and stir with wooden spoon to make smooth paste.
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Cook, stirring continuously, until mixture turns light golden, for 2 to 3 minutes.
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Add hot milk at once, whisking to make smooth paste.
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Increase heat to medium-high and, when mixture comes to a slow boil, cook for 2 minutes more, gently whisking around entire bottom of pan.
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Remove from heat, pour into bowl and press square of plastic wrap directly onto surface.
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Set aside to cool completely, about 1 hour.
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8
Meanwhile, chop carrots, and steam until tender, about 15 minutes.
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Spray nonstick skillet with nonstick cooking spray, and saute shallots over medium-high heat until softened and lightly browned, for about 3 minutes.
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Puree carrots and shallots in food processor fitted with metal blade for about 2 minutes, scraping down sides at least once.
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Preheat oven to 400F.
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Spray insides of 8 half-cup timbale cups or a 41/2-cup ring mold with nonstick cooking spray.
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Dust surface with breadcrumbs.
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Remove plastic wrap from milk mixture, and stir in eggs, yolks, Parmigiano-Reggiano, nutmeg, 1/2 teaspoon salt and pepper.
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Stir in carrot mixture.
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Fill cups or mold with mixture, and place into roasting pan.
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Transfer to oven, and fill pan with hot water two-thirds of way up sides of cups or mold.
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Bake for 45 minutes for cups, about 1 hour 15 minutes for mold, or until toothpick inserted in center comes out dry.
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19
If sformati start to brown too quickly, cover with foil and continue cooking.
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20
Remove from oven, and set aside to cool for 20 minutes.
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Meanwhile, to make Basil-Mascarpone Cream: Blend mascarpone, lemon juice and basil.
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22
Thin to desired consistency with milk.
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Add salt and pepper, and set aside.
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24
To serve, toss greens in bowl with olive oil, vinegar, salt and pepper.
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Run knife around inside edges of molds, and turn sformati out onto individual salad plates.
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26
Garnish with greens and dollop of Basil-Mascarpone Cream.
