Great Chefs of the France Episode 101: Appetizer
Parmesan and Truffle Fondant
Alain Passard
Restaurant Arpège
Paris, France
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This lovely breakfast or luncheon dish is a perfect example of a few basic ingredients, raised to the sublime by extraordinary technique. Very soft eggs are separated from truffle fondant by a translucent layer of fine cheese; when the dish arrives at the table, it looks like a bowl of dark chocolate. You will work the eggs and the truffle mixture simultaneously -- Chef Passard whisks the eggs with his right hand as he swirls the truffle mixture, then purees it, with his left. If this sounds really hard, take the truffle mixture off the heat as soon as the butter is melted, then puree it while the cheese is melting under the heated plates.
Serves 2
2 ounces Parmigiano-Reggiano cheese
1 black truffle, shaved into thin slices
1 cup truffle juice
2 tablespoons salted butter
3 extra-large eggs
Shave the cheese paper-thin into virtually transparent sheets. Trim into half circles. Place the slices in single layers on sheets of parchment paper. Set aside in a cool place.
Combine the truffles and truffle juice and place in a warm spot near the stove. Put the butter in the truffle juice.
Break the eggs into the top of a double boiler set over hot water (150 F). Whisk the eggs rapidly as they cook, a process which can take 5 to 6 minutes or even more. At first the eggs will become foamy, then the foam will become finer and finer and begin to thicken. Remove from heat when the eggs are a consistency between sabayon and scrambled eggs, like soft whipped cream.
As the eggs are finishing, place the truffle pan over very low heat. When the butter is melted, puree the mixture in a blender or with a stick blender. It should be the consistency of thick heavy cream.
To serve: Spoon the eggs into two warmed soup plates. Tap the bottom of each plate against your hand or arm to evenly distribute the eggs in the plates. Cover the surface of the eggs with the shaved cheese, overlapping the pieces slightly and completely covering the eggs. Place a heated plate on top of each bowl for a few moments, until the cheese is melted. Lift off the plates. Spoon the truffle mixture over the eggs and serve immediately.
