It's a good time to think about your Sunday entry!
Charlotte of asparagus with parmesan emulsion, poached quail eggs, by two-star chef Rémy Giraud.
For garnish
- 1.2 kg of white asparagus
- Orange zest
- 12g of parmesan shavings
- 12 quail eggs
- 2 slices of sandwich bread (preferably artisanal)
- 62.5g whole milk
For the parmesan emulsion
- 62.5g of parmesan (parmigiano reggiano)
- 62.5g of liquid cream
- 1.5g fine salt
- 2.5g of orange oil (optional)
Cooking quail eggs Poach the quail eggs by pouring them one by one into swirling water with vinegar and unsalted. Count 2/3 min of cooking and refresh in iced water. Drain.
Preparation of the parmesan emulsion Mix the parmesan with the cold milk (the preparation must be smooth) then add the cream and the orange oil. Season and pass through cheesecloth. Siphon with a gas cartridge.
Assembly of the caps Place a disc of sandwich bread at the bottom of the charlottes.
Add a little parmesan emulsion and 3 poached eggs in each.
Grate a little orange zest then cover again with the Parmesan emulsion, which is smoothed into a dome with a hot spatula.
Dressage Arrange the charlottes on a circle of pea coulis, for example. Decorate with a shaving of parmesan, blanched and opened pea pod, tip of asparagus.
Preparation of asparagus Peel and cook the asparagus in salted water.
Generously butter the slices of bread then brown them in the oven. Cut into discs 4 cm in diameter. To book.
Line 4 circles 65 mm x 40 mm high with the asparagus stalks 4 cm high and split. Place the dish of asparagus against the sides (reserve the tips for garnish). Tighten the asparagus well.
