EDIBLE SUMMER GARDEN
egg cromesquis - summer vegetables - vegetable vinaigrette
This dish takes so long to plate because of how many components goes on it. Most of the vegetables are blanched in heavily salted water in a very large pot. You want a large pot to prevent the vegetables you’re adding to the hot water from decreasing the temperature too much. The hotter the water, the quicker vegetables cook, and the greener they stay.
The cromesquis is made of eggs scrambled with gelatin and cream cheese in a thermal mix, heated just enough so that the gelatin can melt. They were then poured into a mold, frozen, breaded, and fried. It acts as sauce when broken into.
The vinaigrette is made from a vegetable stock that has been reduced significantly. It’s then whisked with arbequina olive oil, touch of black truffle oil, and a splash of champagne vinegar. It’s a very savory and not so acidic vinaigrette.