Friday, 14 February 2014


Savoury Custard of Hens egg yolks & White summer Truffle , White Truffle oil , Fresh Water hyssop , Black caviar , Smoked salmon mousse and pea greens.

                  I love this dish, a delicate hens egg shell and within a rich, velvety, aromatic and decadent custard. In this case a summer dish using oil infused with summer white truffle as the flavour but I've seen this dish served in many different ways. For my dish i've used smoked salmon mousse for the base to hold the egg shell cup upright and along with the pea greens makes a great accompaniment to the custard. Keeping with the egg theme I topped the custard with a little lumpfish caviar.                                
                 To make this I first cracked a couple of eggs using a sharp knife carefully, leaving about two thirds of the bottom of the shell in perfect shape. This is a rather hard thing two achieve, with the eggs I separated the yolks. I then whipped the yolks with some whit truffle oil and adding to this some cream, milk, and sherry vinegar . Whipping until mixed together I poured the mixture into a small saucepan on low heat I cooked the custard until thick and creamy before removing from the heat to rest. I then cleaned the inside of the shell removing any membrane and trimmed the rim as best I could.                      
                To serve I placed three quenelles of smoked salmon mousse in the centre of the plate which was made by simply blending smoked salmon with cream cheese to a paste. In the middle of the salmon mouse quenelles a placed the the egg shell and carefully spooned the custard to fill the shell. I drizzled white truffle oil over the custard topping with black caviar and fresh water hyssop. I placed a section of fresh pea greens in front of the egg and mousse to garnish the dish.


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