Joan Roca El Cellar Del Con Roca Asparagus and eggs
cook ends at 85C for 35 minutes add t using stems to make asparagus ice cream
eggs: 63C for 30 minutes to give yoke fluid texture. scrape off egg white. add a bit of olive oil and salt.
to assemble: champaign, egg yoke mixture, ice cream, truffle, leaves of oxalis (wood Sorrel)
Video
cook ends at 85C for 35 minutes add t using stems to make asparagus ice cream
eggs: 63C for 30 minutes to give yoke fluid texture. scrape off egg white. add a bit of olive oil and salt.
to assemble: champaign, egg yoke mixture, ice cream, truffle, leaves of oxalis (wood Sorrel)
Video
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