. Difficulty: Hard
. Doses: 4 people
. Preparation time: 45 minutes
Ingredients300 g Grana Padano Riserva
300 g egg whites
150 g cream
150 g milk
50 g vinegar
50 g guanciale
200 g water
PreparationMix 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.