Poached eggs with Grana Padano mousse
| Difficulty
Facile
|
Preparation  45 min
|
Servings for
4 people
|
Chef Carmine Amarante
Ingredients
300 g Grana Padano Riserva
300 g egg whites
150 g cream
150 g milk
50 g vinegar
4 eggs
50 g guanciale
200 g water
Preparation
Mix the egg whites with the grated Grana Padano and heat up to 37°C, then blend using an electric blender. Repeat the process with the cream and milk, heating up to 60°C. Combine the mixtures in the siphon using two cartridges
Meantime, cut the guanciale into thin strips and fry until crisp.
Combine vinegar and water in a pot and bring to a boil. Using a whisk or a spoon, create a whirlpool and break an egg inside it.
Cook for 3 minutes, then remove the egg with a skimmer spoon.
Serve placing the guanciale on the plate, then siphon the Grana Padano mousse and add the egg.
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