Parmesan and Truffle Fondant from Chef Alain Passard

This lovely breakfast or luncheon dish is a perfect
example of a few basic ingredients, raised to the
sublime by extraordinary technique. Very soft eggs
are separated from truffle fondant by a translucent
layer of fine cheese; when the dish arrives at the
table, it looks like a bowl of dark chocolate. You
will work the eggs and the truffle mixture
simultaneously -- Chef Passard whisks the eggs
with his right hand as he swirls the truffle mixture,
then purees it, with his left. If this sounds really
hard, take the truffle mixture off the heat as soon as the butter is melted, then puree it while the cheese is melting under the heated plates.

[@oneofthemdeals]

Alain's one of the best & also rich for BFast? The translator did a great job and he sounds like a "Yank"

[@docoftheworld]

Ah Paris ... The city of earthly pleasures ...

[@MilitaryBrat81]

@ArcadeBumstud oh come on, the Caribbean series wasn't bad.

[@lfi18593]

Looks like the Dead Sea's mud they sell for face mask!

[@houchi69]

what an unappetizing looking dish...