Chef Mathew Leong of Restaurant A L'aise in Oslo, Norway takes the humble chawanmushi to a different level in his recipe.
Cream - 94gm
Museel stock- 49ml
Milk - 50ml
Whole egg - 74gm
Leek - 2 whole
Oilve oil - 30hm
Thyme - 5gm
Lemon Zest - 2 peel
Mussel stock - 300ml
Cream - 100gm
Hay - 200gm
Soy lecithin - 5gm
Salt - season
Heat cream, mussel stock and milk to 80 degrees.
Using high speed blender blend egg into warm milk slowly
Set oven to steam at 85 degree and steam for 15min. Remove from mold
Place leek, oil, lemon zest and thyme into a vacuum bag.
Steam leek at 90 degree for 20min till tender. Once done cool down in ice bath
Blend mussel stock, cream, spinach and salt well. Pass through fine sieve
Light hay on fire in a pot. Once it flames, extinguish flame with blend mixture and infuse.
After infusing, pass through fine sieve and season.
Using hand blender, blend in soy lecithin to create tasty mussel foam
Assemble to finish
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