My fennel. Let's cut it in half and then lengthwise into not very thin slices ( about 1-1. 5 cm wide ).

In a saucepan pour the water and milk. Add salt, black pepper, a sprig of rosemary ( if rosemary is dried, it is quite a pinch ) and fennel. Cook for 10 minutes. Fennel should be semi-raw - al dente. With a slotted spoon remove the fennel from the water ( the water doesn't pour ) on a paper towel to really soak in the water from the fennel.

Smazhem butter the ramekins or mini ramekins. Get 6 ramekins ( the ramekins for creme brulee ).

Spread layers as follows: fennel--1 tbsp grated cheese "Parmesan"--2-3 cubes of cheese--fennel--Parma Zan--cubes of cheese...

At the end of the process pour all the mixture of cream ( 2 tbsp cream mixed with 1 tbsp. water, milk, which boiled fennel ). Top with a knob of butter.