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Stephane Poussardin gives us his delicious menu idea for Spring time
Second Courses
Eggs in cocottes with cream of potatoes, spring mushrooms, rice pudding foam and black truffle
A delicate way to enjoy delicate flavors
By Chef Stephane Poussardin Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
Read interview with:
Ingredients
- 4 organic eggs
- 100 gr. mixed spring mushrooms
- 8 gr. black truffle
- 60 gr. butter
- Salt and pepper
- 400 gr. potatoes
- ½ sweet onion
- ½ l. vegetable broth
- 100 ml. 35% cream
- Salt
- 1 Loaf of wholegrain bread
- 600 ml. of whole milk
- 75 gr. of rice
- ½ sprig fresh thyme
- ½ sprig of fresh rosemary
- 1 clove of garlic with skin
- Salt
- 1 ½ l. siphon
- 2 gas loads
For the cream of potatoes:
For bread bastonets:
For rice pudding foam:
For the cream of potatoes:
- Simmer the vegetable broth, potatoes, onion and salt.
- Once cooked, put the potatoes in a blender, add the cream and salt and blend till thick and creamy.
For the rice pudding foam (you can substitute this with cream):
- Cover rice with water and bring to the boil. Drain.
- Put the rosemary, thyme, garlic and milk in a saucepan and simmer for 30 minutes.
- Remove the herbs and garlic and put in a blender, add salt. Fill the siphon and charge with gas. Heat in a bain marie at 60 º.
For bread:
- Cut the baguette into 4 equal pieces, then cut in half and into batonets.
- Lightly toast
Assembling the dish:
- Saute the mushrooms in a frying pan with some butter, salt and pepper.
- Spread the inside of the cocotte dishes with butter.
- Fill cocottes halfway up with the cream of potatoes, top with eggs and sauteed mushrooms and cover with lids.
- Cook at 180 º in a bain marie for about 8 minutes.
- Remove from heat and top with rice pudding foam or cream, and then some thin slices of black truffle.
- Serve with with bread.
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