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Parmesan Custard with Truffled Asparagus
- Prep:
80 min - Cook:
40 min
Ingredients
Parmesan Custard
- 300 grams parmesan
- 200 millilitres water
- 200 millilitres milk
- 8 eggs whole
Truffled Asparagus
- 100 grams black truffles fresh
- 1 bunch asparagus
- 20 millilitres olive oil
- 1 clove garlic
Semolina Crackers
- 250 grams plain flour
- 75 grams semolina
- 1 teaspoon salt
- 1 teaspoon baking powder
- 150 millilitres milk
- 25 grams butter
This is a really fun recipe. The concept is a play on a favourite kids snack, being cheese on a stick. This version is a little more sophisticated, but just as fun.
When making custard, the general aim is to get it firm without the eggs splitting from the solids. This recipe, however, intentionally cooks the custard beyond this point. By taking the custard to the point that it splits, then chilling and re-blending it, the result is a texture firmer and more solid.
Method
Parmesan custard- Combine parmesan, milk and water in a saucepan. At a low to medium heat, melt the parmesan into milk and water.
- Turn to low heat, and whisk eggs into mixture until mixture thickens and reaches 85 degrees.
- Chill mixture, place in an upright blender or food processor and blend until smooth. Place in piping bag ready to serve.
- Thinly slice asparagus into rounds.
- Blend the truffle with olive oil and garlic to form a coarse paste.
- Marinate the asparagus in the truffle mixture for one hour before serving.
- Pre-heat the oven to 170 degrees. In a saucepan, combine milk and butter. Heat to 60 degrees.
- In a mixer using a dough hook, combine all dry ingredients together. While mixer is turning, gradually pour in the butter & milk mixture.
- Continue to mix at a slow speed, until the dough is well bound and has a smooth texture. Rest the dough for 20mins.
- Using a pasta machine, roll the dough out to the lowest setting (about 1mm thickness). Cut rolled out dough into 3cm squares.
- Place on baking tray and put in oven for 10mins. Remove from oven and cool on tray.
- Pipe parmesan onto a plate.
- Spoon the asparagus over the parmesan, and stand crackers in parmesan.
