Slow-cooked egg, textured onion consommé, and Comté cheese tempura
Smooth, juicy, and impressive. CETT combats the cold with this xanthan gum starter, perfect for sharing and surprising guests.
10 eggs
In a sous vide cooker, or a saucepan of water, cook the eggs at 65ºC for 30 minutes. After cooking time, cool in a bowl of ice water.
Onion soup
- 4kg Onion
- 3l Chicken Stock
- 20ml White Wine
- 20ml Red Wine Oil
- 2 Egg Whites
- 2g Xanthan Gum
Slice the onion into julienne strips and, in a saucepan with a little oil, sauté over medium heat. Deglaze with the wines and let it reduce and the alcohol evaporate. Add the chicken stock and simmer over low heat for 1 hour and 30 minutes. Strain. Add the onion soup to a pot and bring to a boil. In a bowl, whisk the egg whites and add them to the onion soup to clarify it. Let it boil for 20 minutes. Remove the egg whites and add the xanthan gum to thicken the soup. Set aside.
Tempura
- 100g Rice Flour
- 100g Flour
- 100ml Vodka
- 100ml Sparkling Water
- 350g Sugar
- 2g Bicarbonate of Soda, Salt
Mix all the dry ingredients and gradually add the liquids until you get a smooth paste. Refrigerate.
Bundle of Comté cheese
500g Comté cheese, obulato, sunflower oil, tempura flour
Brush the wafer with sunflower oil and wrap the Comté cheese in it. Coat in flour and fry in a pan with sunflower oil. Set aside.
Creamy onion
500g Onion Oil
Remove and blend until you get a creamy puree texture.
In a deep plate, put a little creamy onion at the bottom, accompany with the slow-cooked egg, the cheese and serve the onion soup separately to finish at the table.
