Recipe Eggceptional

To prepare this dish

Ingredient list

Oeuf Parfait

10 fresh eggs

Parmesan & Lemon Foam

50 g lemon confit paste
500 g Excellence Whipping Cream 35% FAT
200 g grated parmesan
QS salt
QS pepper

Shallot Crisps

2 shallots
QS flour
QS salt

Fresh Chickpeas

200 g fresh chickpeas
10 g Elle & Vire gourmet butter 82% FAT
QS water

Zucchinis

200 g zucchini
10 g Elle & Vire gourmet butter 82% FAT
SQ water
SQ salt
SQ pepper

Spinach Tuiles

1 kg fresh spinach
160 g water
60 g ground nut oil
20 g flour

Elle & Vire products used

Excellence Whipping Cream 35% FAT

Elle & Vire gourmet butter 82% FAT

The recipe,
step by step

1. 1

   Oeuf Parfait

   Bake the eggs in a steam oven at 63°C for 1 hour. Set aside.
2. 2

   Parmesan & Lemon Foam

   In a blender, blend candied lemons to make a lemon confit paste. Heat the cream, Parmesan and lemon confit paste. Season with salt and pepper. Bring to a boil and blend. Place in a siphon, aerate twice with a gas cartridge. Keep warm.
3. 3

   Shallot Crisps

   Finely slice the shallots using a mandolin, coat them in flour and fry. Season with salt and set aside.
4. 4

   Fresh Chickpeas

   Add a knob of butter to water in the base of a frying pan. Season with salt and pepper.Cook the chickpeas (they must retain a little of their crunch).
5. 5

   Zucchinis

   Cut the zucchinis. Add a knob of butter to water in the base of a frying pan. Season with salt and pepper.
6. 6

   Spinach Tuiles

   Place the spinach in the dryer overnight and blend to obtain a fine spinach powder. Mix the water, oil and flour together and cook in a non-stick frying pan until it starts to brown. Sprinkle the spinach powder through
7. 7

   Assembly

   Pour the Parmesan foam into a bowl. Add the egg. Evenly top with the zucchinis and chickpeas, shallot crisps and the spinach tuiles. Add a few drops of the meat juices.

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