CHEF FULVIO SICCARDI – EGG IN A POUCH WITH MILK CREAM AND BLACK TRUFFLE

Difficulty: Difficult
Preparation time: 70 minutes

Ingredients
• 6 eggs
• 300 ml cream
• 200 ml whole milk
• 80 g Parmigiano Reggiano
• 2 g Black Truffle NoH2O®
• 50 g butter
• 1 tbsp cornstarch
• Salt

Method
Cook the eggs at low temperature. Prepare the cream with milk, cream, Parmesan and truffle, then chill. Line moulds with cooking film, add the cream and an egg, close into pouches and bake for about 7 minutes.

To Serve
Serve the pouch closed so guests can open it at the table.