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Place the sheet of dipped bonbons in the freezer for about 1 hour. Transfer to an airtight container with a piece of waxed paper between each layer and freeze up to 1 week. Recipe from Ice Cream Treats by Charity Ferriera/Chronicle Books, 2011.
Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally.
Lay the wedges on a rimmed baking sheet and add olive oil to a depth of 1/4 inch. Sprinkle each wedge with a pinch each of salt, black pepper, and red pepper flakes. Top each with about 1 teaspoon of Parmesan. Bake until fork-tender, about 30 minutes. Remove from the oven and let cool in the oil until just warm.
Place the pan on a rimmed baking sheet and bake until a tester inserted into the area around the ramekin comes out clean, 40 to 45 minutes. Cool the cake to room temperature, about 45 minutes. Then run a sharp knife around the inside edge of the pan to loosen the cake.
Meanwhile, place the garlic on a small baking sheet, drizzle with a little olive oil and roast until soft, about 45 minutes. Cool, then squeeze the garlic out of its skin and add to the mashed beans. Stir half the olive oil into the bean mixture. Mix in the lemon zest and juice.
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