Recipe of truffled parmesan cheese millefeuille, citric consommé and truffled egg yolks
13/03/2020
Enjoy this tasty recipe with our Monasterio de las Viñas Old Vine Garnacha.
Truffled Parmesan cheese millefeuille, citric consommé and truffled egg yolks
Ingredients
For the truffled cheese millefeuille:
- 250g Cream at 35 % fat
- 85g Grated Parmesan cheese
- 1 Truffle
- Zest of 1 lemon
- Salt,
- White pepper
- 1 Package filo pastry
- 30g Clarified butter
For the consommé:
- 1 kg Chicken wings
- Truffle offcuts
- Zest of 1 lime
- 6 Kaffir lime leaves
- Citronella stalks
- 100ml Fino Sherry
- Onions
- 180g Mushrooms
- 6 Artichokes,
- 5 Eggs whites
For the truffled egg yolks:
- 1/2 Water
- Salt
Instructions
For the truffled cheese millefeuille:
- Heat the cream, salt, white pepper and lemon zest together. Bring to the boil and add the Parmesan cheese until dissolved. Strain and leave to set in the refrigerator for 12 hours. Whip the cream until it has an airy consistency. Put the whipped cream in a pastry bag with an even nozzle. Cut the filo paste in small rectangles (3 per layer) and brush with clarified butter. Bake at 180 C° for 7 minutes. Cut the truffle in fine layers. Put them on the filo pastry rectangles. Set aside and reserve.
For the consommé:
- In a pressure cooker fry the chicken wings, onions, oil and wine. Add the rest of ingredients except the egg whites. Cook very slowly for 40 minutes. Strain, chill and skim off the fat. Beat the egg whites vigorously and mix with the broth. Vacuum seal and cook in the oven at 95 C° for 1 hour. Strain through a very fine sieve.
For the truffled egg yolks:
- Mix the water and the alginate. Beat the egg yolks with two spoonfuls of consommé, the calcium and the truffle. Remove the surface foam. Make pearl drops with the egg yolk in the alginate and leave them for 3 minutes. Remove and reserve in the cold chicken consommé.
Notes
To assembly: place 2 pearl drops of truffled egg yolks in a glass of sherry. Add the consommé at 70C°. Place the truffled Parmesane cheese millefeuille pastry on top.
José Miguel Sánchez Zampaña
Even though he is from the Puerto de Santa María, Cadiz, Miguel Sánchez Zampaña has developed his entire culinary career in Aragon, until now. He left to work with his partner Oscar Rodríguez to Bilbao. Working in Granada, a friend recommended him the Escuela de Hostelería San Lorenzo, Huesca. He entered and fell in love with the profession. He has worked in great kitchens of Aragon. He converted on a component of the Spanish professional cuisine selection. Product, technique and sensibility are the three pillars of his cuisine.
The recipe of truffled parmesan cheese millefeuille, citric consommé and truffled egg yolks as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
