Loup De Mer Recipe
Lemon Ricotta Truffle Gougères, Asparagus, Prosciutto, Cauliflower Sauce, Dill Oil, Crispy Garlic
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Make the Gougères
Pipe the dough into small mounds on a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden and puffed.
- 2
Prepare the Asparagus
Trim the asparagus and blanch in boiling salted water for 2-3 minutes until tender. Drain and set aside.
- 3
Make the Cauliflower Sauce
Steam the cauliflower florets until tender. Blend with olive oil, salt, and black pepper until smooth. Adjust seasoning to taste.
- 4
Prepare the Dill Oil
Blend dill with olive oil in a small mixer until smooth. Strain through a fine sieve to remove solids.
- 5
Crispy Garlic
Thinly slice garlic cloves and fry in olive oil over low heat until golden brown and crispy. Drain on paper towels.
- 6
Assembly
On a plate, spread the cauliflower sauce, arrange the gougères, asparagus, and prosciutto on top. Drizzle with dill oil and garnish with crispy garlic.
