After The Mustard Falls Recipe
Fava Bean Custard and Egg Yolk Ravioli with Wild Mushroom Ragout and Crispy Sunchokes.
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Ingredients
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Fava Bean Custard
Egg Yolk Ravioli
Wild Mushroom Ragout
Crispy Sunchokes
Method
Fava Bean Custard
- 1
Prepare Fava Beans
Blanch the fava beans in boiling water for 2-3 minutes, then transfer to an ice bath. Peel off the skins and place in a blender.
- 2
Blend Ingredients
Add heavy cream, egg yolks, salt, and pepper to the blender. Blend until smooth.
- 3
Steam Custard
Pour the mixture into ramekins and steam in a steamer for about 20 minutes until set.
Egg Yolk Ravioli
- 4
- 5
Form Ravioli
Roll out the dough thinly and cut into squares. Place an egg yolk in the center of half the squares, then cover with the other squares and seal edges.
- 6
Cook Ravioli
Boil ravioli in salted water for 3-4 minutes until they float. Remove and set aside.
Wild Mushroom Ragout
- 7
- 8
- 9
Season and Reserve
Season with salt and pepper, then keep warm until serving.
Crispy Sunchokes
- 10
Fry Sunchokes
Preheat oil in a deep pan. Fry the sunchokes until golden brown and crispy, about 5-7 minutes.
- 11
Drain and Season
Drain on paper towels and season with salt.
