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Truffled Onion Soup with Egg Yolk
Baby Onions with Manchego Cheese and Bread Pipe
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Serves 1 |
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INGREDIENTS |
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200ml
10g
1 |
oxtail soup
green beans, peeled
egg yolk
Salt, to taste |
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Baby Onions with Manchego Cheese
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30ml
15g
3
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fresh cream
grated Manchego cheese
baby onions, peeled, boiled for 3 minutes, refreshed and cored |
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Bread Pipe |
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100g
10g
30ml
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frozen baguette, thinly sliced lengthwise
chopped black truffle, divided
fresh cream, whipped
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Manchego Tuille |
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30g
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Manchego cheese
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| Method: |
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1. |
For the Egg
Yolk: Sprinkle the raw egg yolk with salt, cover
and set aside for 4 hours, then rinse the egg yolk gently.
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2. |
For the Baby Onions with
Manchego Cheese: Bring the fresh cream to a boil
in a saucepan, then add the grated Manchego cheese. Remove
the saucepan from the stove and allow the mixture to thicken.
Fill the cored onions with the Manchego and cream mixture. |
| 3. |
For the Bread Pipe: Defrost the thin
slices of bread, roll each slice into a tube using aluminum
foil or a mould, then bake for about 2 minutes in an oven
pre-heated to 200°C. Mix half the chopped black truffle
with the whipped cream, fill and piping bag and pipe the
truffle cream into the baked bread ‘pipe’.
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| 4. |
For the Manchego Tuille: Sprinkle the
Manchego cheese on a nonstick baking tray and bake for 5
minutes in an oven pre-heated to 180°C. |
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