Alba truffle, duck eggs, spinach, Grana Padano Textures

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Alba truffle, duck eggs, spinach, Grana Padano Textures


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour and 30 minutes


Duck eggs:
5 duck eggs  
olive oil

Spinach purée:
100 g washed baby spinach
6 g cooking liquid of the spinach, reduced
1/2 clove of garlic
10 g butter (unsalted)
1 pinch Xantham gum
salt and Malabar pepper

Grana Padano Tuile (9 months of ageing):
80 g Grana Padano (9 months)
4 g potato starch

Grana Padano foam (16 months of ageing):
80 g whole milk
20 g 16 month aged Grana Padano milk foam
0,2 g salt
1/8 stick of kombu seaweed
1 g sucro

Grana Padano mornay sauce (Riserva):
80 g double cream
80 g milk
36 g
Grana Padano (Riserva - 20months)
1 grate of nutmeg
0.8 g salt
10 g smoked piece Alsace bacon
1 turn of Malabar white pepper
1/8 stick of kombu  
0.7 g lota


Alba truffle duck eggs:
Cut the clingfilm into 6” by 6” squares, place this clingfilm into a cup. Place some olive oil in the clingfilm and crack the egg into the middle of the clingfilm. Bring the cling film together and tighten the egg at the top and tie with some butcher’s string. Repeat with the other eggs.
Cook for 5 and ½ minutes in boiling water, leave to rest for 1 minute and then open the clingfilm. Season the eggs with salt and pepper and slices of Alba truffle.

Spinach purée:
Sweat the spinach with butter and crushed garlic, drain the spinach once cooked but keep some of the liquid which should then be reduced. Blitz all ingredients together and season.

Grana Padano tuile:
Mix the ingredients together, divide the mixture into 5 little mounds on a silicon slip mat and bake in the oven at 200 degrees for 5 minutes until bubbly and golden.

Grana Padano milk foam:
Heat all the ingredients to 70 degrees, infuse for 30 minutes, pass through a chinois and add the sucro. Use a hand blender to create foam sauce when ready to serve.

Grana Padano mornay sauce:
Bring all the ingredients to a boil, except for the Iota, stir, leave to infuse for 15 minutes. Add Iota, bring back to boil for 1 minute and then pass through a fine chinois. Place the sauce in an easy foam gun and charge with two nitrous oxide gas chargers.
Keep warm until ready to serve.

To serve, place the cooked egg and the truffles slices on the plate around 12 o clock Place the spinach purée alongside the egg, use the isi gun to put the mornay sauce beside this. Decorate with the milk foam around the plate. Place the tuile onto the egg and garnish with chervil.
Keneth Culhane