Custard
- 150g Parmigiano Reggiano, grated
- 100ml milk
- 100ml water
- 1 leaf of gelatine
- 4 eggs, beaten
Parmigiano Reggiano with Poached Egg
Parmigiano Reggiano with Poached Egg
45 min
Ingredients
Vinaigrette
- 10ml white wine vinegar
- 10g Dijon mustard
- 25ml sunflower oil
- 5ml white truffle oil
- salt and black pepper
Poached Egg
- 1 egg
- 5ml white wine vinegar
- 1 egg, beaten
- 10g flour
- 10g panco breadcrumbs
To serve
- 6 asparagus
- 50g butter
- salad leaves
- 10g red vein sorrel
Method
Parmigiano Reggiano Custard:
Combine Parmigiano Reggiano, milk and water in a pan over a low heat and stir. Sit the gelatine in cold water until pliable then pass through a sieve into a clean pan.
Add eggs to the mixture and stir until it reaches 70°C. Stir in gelatine and pour into a container. Cool to room temperature, then chill for 1 hour. Blend the mixture until smooth and transfer to a squeeze bottle.
Vinaigrette:
Mix vinegar and mustard, then drizzle in sunflower and white truffle oil. Season.
Poached Egg:
Poach 1 egg in water with white wine vinegar. Refresh in cold water. Coat the egg in beaten egg, flour and breadcrumbs and deep fry just before serving.
To serve:
Blanch asparagus. Bring water to the boil, whisk in butter and use to reheat asparagus, drain. Serve poached egg with asparagus, Parmigiano Reggiano custard and salad leaves dressed with truffle vinaigrette. Garnish with red vein sorrel.
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