Brazil

1 kg of chopped manioc 3 cubes of chicken stock 1 tablespoon of butter ½ cup of hot milk 2 egg yolks 300 grams of cream 2 tablespoons of grated Parmesan cheese 2 egg whites beaten into snow 100 grams of coarsely grated mozzarella cheese

Cassava puree

Cozinhe a mandioquinha em 1 litro de água fervente com 2 cubos de caldo de galinha. Escorra e reserve
Dissolva o outro cubo de caldo de galinha no leite e reserve
Passe a mandioquinha pelo espremedor para obter um purê e reserve
Junte o purê de mandioquinha, o leite com o caldo dissolvido, as gemas e a manteiga
Cozinhe por aproximadamente 5 minutos, mexendo sempre, até obter um creme
Deixe esfriar por aproximadamente 15 minutos e acrescente o queijo ralado e o creme de leite
Acrescente, mexendo delicadamente, as claras batidas em neve
Em uma forma refratária, coloque metade do creme, o queijo mussarela e o restante do creme
Polvilhe, se preferir, com queijo ralado e, leve ao forno pré-aquecido para gratinar por 15 minutos

Cook the manioc in 1 liter of boiling water with 2 cubes of chicken stock. Drain and reserve
Dissolve the other chicken stock cube in the milk and set aside.
Pass the manioc through the juicer to obtain a puree and set aside
Add the manioc puree, the milk with the dissolved broth, the yolks and the butter.
Cook for approximately 5 minutes, stirring constantly, until creamy.
Let it cool for approximately 15 minutes and add the grated cheese and cream.
Add, stirring gently, the beaten egg whites
In a refractory form, put half the cream, the mozzarella cheese and the rest of the cream.
Sprinkle, if you prefer, with grated cheese and take it to the preheated oven to brown for 15 minutes.

Cassava puree

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