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Truffle Emulsion & Prosciutto on Croutons

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

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