Recipe For the Caesar Salad Egg Blancmanger
1 no Quail Egg
( split the yolk and whisk the egg white to peak form )
1 tsp Fresh Romaine Lettuce Juice
1 tsp Bacon Bits
( Streaky Bacon Chopped And Saute Until Crispy )
1 pcs Romaine Lettuce Heart
To Taste Freshly ground Pepper
To Taste Fleur De Sel Or Sea Salt
To Sprinkle Snipped Chives
1/2 tsp Caesar Dressing
Garnish With Parmesan Cheese Waffle.
Season the stiffly egg white with salt, freshly ground pepper, snipped chives, half the portion of crispy bacon bits and romaine lettuce juice.
Place a round ring of 3cm daimeter by 3.5cm height on the Sillicon mat and surround the inner ring with grease proof paper.
Filled the egg white mixture in the ring and make a well in the middle. Place the yolk in the well and cover smoothly with the balance egg white mixture.
Cook in the oven at 150 C for 2 minutes.
Remove from the oven and allow it to rest for a while before unmould.
Apply a layer of caesar dressing on top of the egg blancmange then place a piece of romiane lettuce heart , balance bacon bits and garnish with the parmesan cheese waffle.
Labels: menu
