Marco Sacco
Sea Bass and D’O Tapioca Caviarby Davide Oldani
Dall'Italia Retrobottega a Roma, una tavola con l’ingrediente al centro
For 4 people
For the soufflé moulds (6 cm in diameter by 5 cm high) 30 g of softened butter 20 g of sugar
For the patisserie cream 250 g of whole milk, boiled with 1 open vanilla pod and 10 g of lemon rind 70 g of sugar 40 g of egg yolks 25 g of plain flour
For the white truffle perfume 100 g of egg whites whisked with 100 g of sugar 1 white truffle perfume spray
Use a brush to butter the moulds from the top to the bottom. Allow them to cool for 2 minutes in the freezer. Brush with butter again, line with sugar and store in the fridge.
For the patisserie cream, whisk the egg yolks with the sugar and flour, add the boiled milk and make a patisserie cream. Leave to cool and eliminate the vanilla pod and lemon rind.
Stir 150 g of patisserie cream using a whisk and gently add the stiffly whisked egg whites. Spoon the mixture into the buttered moulds, levelling it with a spatula. Bake at 190° C for 6 minutes. Spray the white truffle perfume in the room when serving and tasting. The perfume replaces the slices of white truffle (3 g per portion), originally placed in the centre of the soufflé mould before cooking.
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