DATE: Friday, October 5th, 2007
1 Kg. Marrow Butternut Mirepoix
2 Cloves Garlic
1 Bay Leaf
375 Ml White Chicken Broth â€“
250 Ml Cream â€“
375 Ml Zucchini Soup
250 Ml Cream
4 Egg Yolks
20 M Emulsified Milk
200g Brunoise Of Marrow Cooked With The Oil Of Grape Pips
10 Marrow Chips Without Sugar
10 Slice Oval Marrow Oiled
20 Ml Oil Marrow Pips Roasted
4 Sliced Chives
Boil Chicken broth, add the Mirepoix marrow, aromatics and to cook 30 minutes. Add the cream and cook additional 30 minutes. Mixer and serve.
Bring the soup to a boil and add the cream, egg yolks and whole eggs. Add salt, the spices and mix then cook in a â€œBain Marieâ€? Doubler Boiler at 150. Let it sit overnight.
P.S. At the time of the moulding, put the Chinese touch to the plate, so as to not to make foam.
Mix the brunoise cooked marrow with the custard. Mould in a oval pot or bowl and deposit in the center of the plate. Add the oval marrow section on the top and a quenelle of marrow custard. Add the marrow chips and the chives. Pour soup into bowl, two sparkling milk spoons and an oil edging of roasted marrow pips.