Procedure:
With milk, flour and butter we prepare the bechamel. Cook the peas and cauliflower for a short time in boiling salted water.
Drain the vegetables and add to the bechamel. Add the Parmesan, salt, pepper and add the nutmeg. Separate the yolks from the whites and add them to the mixture after it has cooled.
Whip the egg whites until stiff and mix very gently.
Let's preheat the oven and veil the porcelain molds with oil. Pour the mixture, place a sage leaf and sprinkle with sesame seeds.
Leave in the oven for 30/35 minutes at 160 ° C, without opening it.