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Crumbled brioche with white and green asparagus.

A delicious spring plate

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Crumbled brioche with white and green asparagus.

At a glance

Serves:
4
Difficulty:
Easy
Method:
30 min min.
 
 

Stephane Poussardin

Read interview with:

© Becky Lawton

Ingredients

    • 8 white Asparagus tips
    • 8 green Asparagus tips
    • 1 brioche
    • 3 freshly squeezed grapefruit
    • 2 sheets of gelatin
    • 60g of toasted macadamia nuts
    • 2 Egg yolks
    • 60g of butter
    • Maldon Salt
    • Fresh seasonal Herbs for garnish 

Method

  1. Peel the white Asparagus and boil with green Asparagus. Once cooked, place in iced water and cool. They have to be "al-dente". Drain and set aside.
  2.  Heat up half the grapefruit juice and add 2 sheets of previously soaked gelatine. Put the liquid into a small bowl and allow to cool in the refrigerator for 2 hours.
  3. Dry the brioche in the oven at a low temperature (100 ° C) and then grate it.
  4. In a Bain Marie place the remaining grapefruit juice and Egg yolks and with the help of a whisk emulsify to a creamy texture (sabayon). Incorporate the melted butter add slowly to make the hollandaise sauce.  Add a little salt if necessary then set aside in a warm place ready to use.

Assembling the dish:

  1. Arrange the Asparagus on the plate vertically and horizontally with the bread crumbs, chopped macadamia nuts, grapefruit jelly cut into cubes and a little hollandaise sauce.  Sprinkle on some Maldon salt and seasonal Herbs.

Tip

Crumbled brioche with white and green asparagus and a holandaise sauce of grapefruit.

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