Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

Emulsion

• 100 ml lemon juice
• 100 g egg white
• Truffle trimmings
• 500 ml veg oil
• Salt & pepper
• Hand held stick blender

Croutons

• 1/2 sourdough baguette
• Extra Virgin Olive Oil
• Salt
• 100 g Prosciutto

Method:

Emulsion

– Place in a stand up canister, egg white, lemon juice, chopped truffles, salt and pepper and blend, slowly adding the oil until it is a mayonnaise consistency.

Croutons

– Slice the bread
– Cover with olive oil and salt
– Oven bake until golden