Paste
1. Melt the cacao butter in the olive oil, in a saucepan at 95F.
2. Then, cool down to 39F, and mix to get a paste texture.
Emulsion
1. Place the egg yolk in a large glass, and blend with a stick blender, slowly adding the oil. Continue until the texture becomes creamy.
Powder
Paste
1. Melt the cacao butter in the olive oil, in a saucepan at 95F.
2. Then, cool down to 39F, and mix to get a paste texture.
Emulsion
1. Place the egg yolk in a large glass, and blend with a stick blender, slowly adding the oil. Continue until the texture becomes creamy.
Powder
1. In a large bowl, mix the oil with the maltodextrin to get a powder texture.
Caviaroli
1. Cook the eggs “sous vide” at 148F for 42 min.
2. Break the eggs and gently remove the egg whites. Leave in a saucepan with water at 122F to keep warm.
3. For best presentation, Place the yolks in the middle of a large bowl, and decorate with herbs (rosemary, thyme, basil, chives, etc.), and some salt flakes. Serve with warm bread.
