Fennel Snow

'In a medium saucepan, combine the cornstarch and milk.'

'Bring to high heat, stirring constantly, until thickened.'

'Process in a food processor or blender with the fennel, cheddar cheese, and yolks.'

'Beat well and season with salt and pepper.'

'Preheat the oven to 180°C (medium).'

'Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cheese melts.'

'Place in a round refrigerator dish.'

'Reserve.'

'In a stand mixer, beat the whites until fluffy and place over the fennel cream.'

'Sprinkle with Parmesan cheese.'

'Bake in the preheated oven for about 20 minutes or until golden.'

'37 calories per serving.'

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'Sparkling wine or champagne'

'Spumante Brut Bruno Giacosa 92, Italy; Crémant de Bourgogne Château de Fuissé, France; Fleur de Champagne Blanc de Noirs brut, France'

'Cristal Brut Louis Roderer 89, France; Brut Imperial Moët & Chandon 90, France'