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Ingredientes
- 15 x cloves of garlic
- 1/2 c. extra virgin olive oil
- 1/2 c. chicken stock
- 1/2 c. 35% cream
- Â Â For the Custard
- 2 x egg
- 1 x egg, yolk
- 1/2 c. cream
- Â Â salt, to taste
- Â Â white pepper, to taste
- Â Â For the Truffle White Beans
- 1/4 c. cooked navy or possibly northern beans
- 1 tsp truffle paste
- 1 Tbsp. chopped shallot
- 1/2 tsp lemon, zest
- 2 Tbsp. garlic oil
Direcciones
- Preheat oven to 350 degrees.
- Place the garlic cloves in a small saucepan with the extra virgin olive oil and bring to a moderate heat. Cook till tender approx 20 to 30 min, remove the pan from the heat and save the oil for cooking the white beans. Remove the garlic from the oil and place it into a pot with the chicken stock and cream. Cook over a low heat till reduced by 1/2, yielding you 1/2 c. of liquid. Transfer the garlic cream and stock mix to a blender and blend till smooth. Refrigeratethe mix.
- For the Custard:For the custard, whisk the Large eggs and cream together in a small bowl and season with salt and pepper and reserve. Then combine this with the chilled garlic cream.
- For the Truffle White Beans:(To cook the beans: cook the navy beans in a large saucepan of chicken broth over a medium-low heat with onion, thyme and garlic oil for 1 to 1 1/2 hrs till tender. Drain and set aside to cold.)
- Using the garlic oil, sweat the shallots in a small saucepan over low heat till transparent, about 6 min, then add in the cooked white beans and truffle paste; continue to cook over a low heat for 2 to 3 min seasoning lightly with salt and pepper. Finish the bean mix with lemon zest and thyme.
- Line four 6-oz ramekins with a non-stick spray. Place a Tbsp. of bean mix in each ramekin, fill the mold to the top with the garlic custard and cover each mold in saran wrap. Place in a warm water bath and bake for 15 to 18 min or possibly till set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 440 | |
| Calories from Fat 371 | 84% |
| Total Fat 42.02g | 53% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 193mg | 8% |
| Potassium 236mg | 7% |
| Total Carbs 9.55g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.49g | 0% |
| Protein 7.98g | 13% |
