Parmesan Stick with Quail Egg and Bacon Foam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 200 g parmesan, finely rated
- 2 egg whites
- 4 tablespoon breadcrumbs, fine
- 2 tablespoon olive oil
- 50 g bacon, finely diced
- 1 shallot (s), finely diced
- 300 ml cream
- 2 tablespoon herbs, finely chopped (oregano, thyme, rosemary)
- 0.5 ½ pack gelatine to stir cold
- 8 piece (s) quail egg (s), hard-boiled
- 4 leaves lettuce
- 8 cocktail tomatoes
Print Recipe
Pin Recipe Instructions
- Parmesan rolls: Mix the parmesan with egg white, breadcrumbs and olive oil to a crumbly batter. Cut a spoon-like shape with a thick handle out of thick cardboard. Line a baking sheet with parchment paper. Press the cheese mixture thinly, approx. 3 mm high, onto the mold, carefully peel it off and place on the tray. Approx. 5 - 6 hips fit on a tray. Bake at 180 degrees until the cheese has melted and the edges are starting to turn brown. Take out and immediately place on a Chinese soup spoon, press in with a second spoon so that a spoon shape is created. Let cool and place on a tray.
- Bacon foam: Bring the cream with bacon, onions and herbs to the boil and reduce to half. Pour through a sieve and whip the liquid with cold stirring gelatine until frothy.
- Hard boil the quail eggs in 3 minutes.
- For each hip there is first a lettuce leaf (helps against soaking), then some bacon foam, e.g., spray on a rosette with a garnish syringe, then half a quail egg, then some of the bacon from the sieve and a quarter of a cocktail tomato.
- Keeps shape and taste for 1 night in a cool place.
- The hip and cream can be made the day before and garnish about 1 hour before the party.
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