Ingredient list
Comte cheese curd
Toasted almonds
Sliced summer truffle
Truffle oil
Nasturtium leafs
White asparagus
White truffle oil
Sea salt
Comte cheese curd
3 egg yolk
125g cream
125g milk
120g Comte cheese (grated)
4g sea salt
(1) In a pan bring to boil cream and milk
(2) Add Comte cheese and melt entirely
(3) In a bowl whisk together egg yolks, salt and cream, milk and cheese mix
(4) Return to pan and cook on a low heat continuously moving with a spatula until mixture reaches 80oC
(5) Pass through a fine sieve into a bowl over an ice bath until completely cool
(6) Retain in the fridge for later use
Toasted almonds
100g sliced almonds
80g butter
(1) In a pan heat butter until golden brown and foaming (beurre noisette)
(2) Add almonds and gently cook in foaming butter remove from heat and allow almonds to sit in the warm butter for 5 minuets
(3) Drain the excess butter and roast almonds in the oven at 120oC until golden in color
White asparagus
8 spears white asparagus
Ice water
(1) Peel the asparagus and dispose of the skin
(2) Using the peeler peel the asparagus into thin strip
(3) Plunge into ice water
(4) Pat dry with paper towel and retain for later use
Assembly
(1) In a bowl add white asparagus strips, almonds, sliced truffle, nasturtium leafs
(2) Lightly dress with truffle oil and sea salt
(3) Place into a bowl and spoon two quenelles of Comte curd on top