This dish is a play on textures, with a semi-set Parmesan cream accompanied by a runny, soft-cooked egg and topped with a Parmesan jelly.
- 5 eggs
- 12 1/3 ounces grated parmesan cheese (350 g)
- 1 cup mineral water (25 cl)
- 2 grams agar-agar
- 3 egg yolks
- 1 cup whole milk (25 cl)
- 3 1/2 ounces crème fraîche (100 g)
- 3 1/2 ounces mascarpone (100 g)
- 1/3 ounce butter (10 g)
Instructions
Heat water in a saucepan to 150°F (65°C). Immerse four eggs in the water and cook for 35 minutes. In the meantime, in another saucepan, infuse 7 ounces (200 g) of Parmesan cheese in still mineral water at 175°F (80°C) for 30 minutes. Strain through a fine conical strainer (sieve), then incorporate 2 g of agar-agar. Bring to a boil and let cool to 105°F (40°C). The four eggs can also be cooked in a steam oven; cook at 145°F (63°C) for 1 hour.
Preheat the oven to 194°F (90°C) (gas mark 1/4). Mix the remaining egg with the three yolks in a blender until it has an airy consistency.
This recipe was originally published in "My Best Marx" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
