Parmesan Crisps with Truffle Mousse
Ingredients
- Ingredients
- 2 Pork feet
- 2 bay leaves
- 3 cloves
- 2 Tbsps peppercorns
- 1 tsp salt
- 1 onion
- 1 l water
- For the truffle mousse
- 4 slices Toast
- 2 eggs
- 50 grams Whipped cream
- 20 grams black Truffle
- salt
- peppers
- 2 Tbsps clarified butter
- For the sauce
- 1 shallot
- 1 garlic clove
- 50 milliliters aged balsamic vinegar
- 50 grams butter
Preparation steps
Halve the pigs feet lengthwise and rinse thoroughly. Rinse the onion and cut into sixths lengthwise (leave the skin on). Place the pigs feet in a deep saucepan along with the liter (approximately 1 quart) of water, the onion, bring the bay leaves, cloves, peppercorns and salt, cover and simmer 1 hour.
Meanwhile, rinse the artichokes, remove the tough dark green leaves, snip off the spiky tips of the leaves and remove the choke with a melon baller. Cook the artichokes in a pot of salted water with a lemon until tender. Peel the carrot, chop and add to the artichoke cooking liquid.
Meanwhile, rinse and scrub the potatoes and cook in a pot of boiling salted water until knife-tender.
For the truffle mousse: Cut the bread into small cubes. In a bowl, whisk the eggs and with the cream. Brush the truffles with a soft brush and thinly slice, add to the eggs, and mix in the bread cubes.
Lift the pigs feet from the cooking liquid and strain the liquid through a sieve and into a bowl. Remove the meat from the pigs feet, cut into small cubes, add to the egg mixture and season with salt and pepper.
Heat 1 tablespoon butter in a small pan, place four 5 cm (approximately 2-inch) metal rings in the pan, add the egg mixture and smooth the top. Cover and cook over low heat until the eggs are set, 5-7 minutes. Turn the rings over, add the remaining butter to the pan and saute the cakes on the other side.
Preheat the oven to 250°C (approximately 475°F). Line a baking sheet with parchment paper. Grate the Parmesan and finely sprinkle 4 circles on the baking sheet. Bake until the cheese has melted and the Parmesan crisps are golden brown. Remove from the oven and let cool.
Reduce the oven temperature to 80°C (approximately 175°F).
Place the finished pork on the baking sheet and keep warm in the oven. Drain the potatoes and press through a potato ricer into a bowl. Heat the cream in a small pan and stir into the potatoes until smooth, season with salt and pepper, set aside.
For the sauce: Finely chop the shallot and garlic. Heat the remaining butter in a pan and saute the shallot and garlic until translucent. Deglaze with the balsamic vinegar and boil down a little, stirring until slightly reduced. Add some of the pork cooking liquid and boil down again. Take the custards out of the oven, remove the rings with a sharp knife and arrange on warmed plates. Lift the artichokes from the cooking liquid, halve lengthwise and spoon onto the plates along with some of the carrot cubes.
From the truffle mousse scoop out spoonfuls and place on the pork, place on the Parmesan crisps and the drizzle with a little balsamic and serve hot.
