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
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.