A delicate way to enjoy delicate flavors

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4

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Description

Esta publicación está disponible en: es

Ingredients
  • 4 organic eggs
  • 100 gr. mixed spring mushrooms
  • 8 gr. black truffle
  • 60 gr. butter
  • Salt and pepper

For the cream of potatoes:

  • 400 gr. potatoes
  • ½ sweet onion
  • ½ l. vegetable broth
  • 100 ml. 35% cream
  • Salt

For bread bastonets:

  • 1 Loaf of wholegrain bread

For rice pudding foam:

  • 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
Preparation

For the cream of potatoes:

  1. Simmer the vegetable broth, potatoes, onion and salt.
  2. 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):

  1. Cover rice with water and bring to the boil. Drain.
  2. Put the rosemary, thyme, garlic and milk in a saucepan and simmer for 30 minutes.
  3. 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:

  1. Cut the baguette into 4 equal pieces, then cut in half and into batonets.
  2. Lightly toast


Assembling the dish:

  1. Saute the mushrooms in a frying pan with some butter, salt and pepper.
  2. Spread the inside of  the cocotte dishes with butter.
  3. Fill cocottes halfway up with the cream of potatoes, top with eggs and sauteed mushrooms and cover with lids.
  4. Cook at 180 º in a bain marie for about 8 minutes.
  5. Remove from heat and top with rice pudding foam or cream, and then some thin slices of black truffle.
  6. Serve with with bread.

Additional information

People :

4

Difficulty:

Media