The Rolex
Clock made of pancetta, foie gras, quail egg yolk on a crispy brick dough and purple sauerkraut.
Ingredients
Salt
Olive oil
1itemspo Purple Powers
1itemspack of feuilles de brick
Silica gel
Pepper
1itemspack of egg whites
1itemsbox of quail eggs
Sunflower oil
1itemsCane sugar
1itemsPancetta di Calabria
1itemsFoie Royale Goose
Preparation
- Brush a sheet of brick dough well with egg white and top it with the purple sauerkraut.
- Brush another sheet of brick dough well with egg white and stick it to the other sheet.
- Heat a water bath with a sous-vide stick to 64°C and cook the eggs for about 60 minutes.
- Cool the eggs in cold water and carefully cut open the shell with a sharp knife.
Slice thin pieces of foie gras.
Trim the pancetta if necessary
