Custard
- 150g Parmigiano Reggiano, grated
- 100ml milk
- 100ml water
- 1 leaf of gelatine
- 4 eggs, beaten
Parmigiano Reggiano with Poached Egg
Parmigiano Reggiano with Poached Egg
45 min
Ingredients
Vinaigrette
- 10ml white wine vinegar
- 10g Dijon mustard
- 25ml sunflower oil
- 5ml white truffle oil
- salt and black pepper
Poached Egg
- 1 egg
- 5ml white wine vinegar
- 1 egg, beaten
- 10g flour
- 10g panco breadcrumbs
To serve
- 6 asparagus
- 50g butter
- salad leaves
- 10g red vein sorrel
Method
Parmigiano Reggiano Custard:
Combine Parmigiano Reggiano, milk and water in a pan over a low heat and stir. Sit the gelatine in cold water until pliable then pass through a sieve into a clean pan.
Add eggs to the mixture and stir until it reaches 70°C. Stir in gelatine and pour into a container. Cool to room temperature, then chill for 1 hour. Blend the mixture until smooth and transfer to a squeeze bottle.
Vinaigrette:
Mix vinegar and mustard, then drizzle in sunflower and white truffle oil. Season.
Poached Egg:
Poach 1 egg in water with white wine vinegar. Refresh in cold water. Coat the egg in beaten egg, flour and breadcrumbs and deep fry just before serving.
To serve:
Blanch asparagus. Bring water to the boil, whisk in butter and use to reheat asparagus, drain. Serve poached egg with asparagus, Parmigiano Reggiano custard and salad leaves dressed with truffle vinaigrette. Garnish with red vein sorrel.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
