The Perfect Organic Egg Cooked at 63°C Girolles and 36 Month Parmesan Cream by Chef Massimiliano Sena
Ingredients
- 4 organic eggs
- 100 ml vegetable broth
- 200 g 36-month aged Parmesan, grated
- 150 ml reduced cream
- 300 ml girolle cream
- 100 ml heavy cream
- 1 g xanthan gum
- 150 g girolles (wild mushrooms)
- 15 ml olive oil
- 200 g basil
- 400 ml neutral oil
- 6 lemons
- 1 lime
- 100 ml lemon juice
- 100 g sugar
- 20 g flour
- 15 g cocoa powder
- 30 g brown sugar
- 30 g butter
- 3 g almond flour
- 3 shallots
- 2 potatoes
Instructions
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