62-degree cooked egg on robiola cheese cream with Ponti Truffle Dolceagro High Density condiment

62-degree cooked egg on robiola cheese cream with Ponti Truffle Dolceagro High Density condiment - Ponti

INGREDIENTS

4 eggs
300 gr robiola cheese
150 gr cooking cream
40g Ponti Truffle Dolceagro High Density condiment
62-degree cooked egg on robiola cheese cream with Ponti Truffle Dolceagro High Density condiment - Ponti

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PRODUCT

62-degree cooked egg on robiola cheese cream with Ponti Truffle Dolceagro High Density condiment - Ponti

PREPARATION

Method:
Heat the cooking cream, remove pan from the heat and add robiola cheese, salt and pepper.
In a steamer, cook the eggs at 62° for one hour.
Garnish the eggs with salt and Ponti BBQ Glaze with Aceto Balsamico di Modena P.G.I. or Ponti Truffle Dolceagro High Density condiment.

Suggestion:
Start by making the robiola cheese cream: pour the cooking cream into a saucepan and heat it up.
When hot, remove the pan from the heat and add robiola cheese, salt and pepper, mixing them until smooth and creamy.
To make the eggs, cook them in a steamer at 62° for one hour.
After one hour, peel the eggs and arrange them on a plate on a bed of robiola cream.
Finish the dish adding a pinch of salt and a dash of Ponti Truffle Dolceagro High Density condiment.

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