Recette Crème brulée-style bamboo with green asparagus and goji berry béarnaise | Produits Laitiers
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Preparation Wash the bamboo shoots well and simmer with a little rice and dried chili pepper for 20 minutes.
Ingredients
- Crème brulée-style bamboo with green asparagus and goji berry béarnaise
- 1 fresh green bamboo shoot (about 300g)
- 3 green asparagus (about 120g)
- 40g watermelon
- 30g salted egg yolk butter
- 20g béarnaise sauce with Goji berries
- 20g salicornia (for decoration)
- 2 sprigs of chervil
- Rice and dried chilli for cooking the bamboo
- For the béarnaise sauce with goji berries
- 100g Goji berries
- 150ml cider vinegar
- 50g dry scallion
- 1g black pepper
- 2 egg yolks
- 120g clarified butter
- Salt & pepper
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