Several years ago I knew a place where they served ragout fin au gratin in small bowls with a very thin cheese skin.
I'd like to create these myself. I tried several approaches, mostly by putting finely grinded Parmesan into milk or cream, sometimes combined with egg, (with nice results some times), but the resulting cheese skin is not as desired. The problem I'm having is that either the mixture is too runny and flows to the rim of the bowl or it is too thick and will result in a (tasty) skin which is, too thick however. Any ideas what I could try? Different kind of cheese maybe? Try again until I find the correct mixture?