Veal cheek with an espuma of epoisse and potato

Name: Veal cheek with an espuma of epoisse and potato
Ingredients: 250 g Cream; 250 g potatoes (cleaned); 250 g Milk; 1 l Water; veal cheek; 30 g Colorozo salt; Veal jus; 50 g parsnip (cleaned); fresh truffle; cèpes powder; 40 g epoisse; 1 units.items Cèpes bouillon cube; Eggs

Veal cheek with an espuma of epoisse and potato, an egg yolk, and pickled truffles.

Veal cheek served with a 62 °C egg yolk and an espuma of epoisse, potato, and parsnip. Finished with fresh pickled truffles and a powder of cèpes.

Tip: this dish is delicious paired with a Bordeaux wine.

Ingredients

250gCream

250gpotatoes (cleaned)

250gMilk

50gparsnip (cleaned)

40gepoisse

1units.itemsCèpes bouillon cube

1lWater

veal cheek

30gColorozo salt

Veal jus

Eggs

fresh truffle

cèpes powder

Preparation

Cut the potatoes and parsnip into small pieces.
Cook the potatoes and parsnip in the cream and milk.
When the mixture comes to a boil, add the bouillon cube.
Let it simmer gently until everything is cooked through.
Melt the epoisse into the mixture.
Blend until smooth in a food processor.
Pass through a sieve and transfer to a siphon, charge with 1 cartridge.

Brine the veal cheeks for at least 24 hours.
Place in a vacuum bag with the jus and cook at 68°C for at least 24 hours.
Shred and heat in the jus for service.

Place the eggs in a pan with water and cook with a sous-vide stick for 90 minutes at 62°C.
Crack the eggs open and carefully rinse away the egg white.
Store the yolks in oil and keep warm for service (maximum 62°C).

Clean the truffles with a brush.
Cut away the black part and save it for possible oil or tapenades.
Place them in oil (put the oil in the freezer first) and store them in the freezer.
Remove from the freezer for service.