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    Grana Padano RiservaSavoury

    Poached eggs with Grana Padano mousse

    Group 393Difficulty
    Group 3824 people
    T345 min

    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

    STEP 1

    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

    STEP 2

    Meantime, cut the guanciale into thin strips and fry until crisp.

    STEP 3

    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.

    STEP 4

    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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