- 120g Flour
- 4 Eggs
- 100g Butter
- 300ml water
- 1 tbsp Grain mustard
- 150g Hogs pudding
- 50 g Chopped parsley
- 3 eggs
- Parsley oil
- Grain mustard
Hogs Pudding with Parsley Emulsion
Hogs Pudding with Parsley Emulsion
Hogs Pudding with Parsley Emulsion by Simon Hulstone in association with Robot Coupe.
Ingredients
Method
Bring the butter and water to the boil, add the flour and cook out . Add mixture to the robot coupe and slowly add the eggs to bind on pulse mode, add the hogs pudding and grain mustard and chopped parsley. Remove and check for seasoning. For the emulsion, boil the eggs for 4 minutes in their shells , peel and add to the the robot coupe . slowly add the parsley oil whilst blending to emulsify the two ingredients, season .
On the plate place a dollop of the grain mustard and parsley emulsion. Set a deep fryer to 180'C and drop spoon fulls of the choux mix in, cook for approx. 2 minutes and remove once souffled and light, season and serve on the parsley emulsion.
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