Greg Doyle, Grant King, Katrina Kanetani

Parmesan Custards with Shaved Raw Asparagus, Broccolini, Lemon Oil and Anchoïade

Name: Parmesan Custards with Shaved Raw Asparagus, Broccolini, Lemon Oil and Anchoïade
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 tablespoon red wine vinegar; 1 tablespoon dijon mustard; 6 medium asparagus spears; 300 ml (10½ fl oz) olive oil; 2 cloves garlic; 100 g (3½ oz) anchovies; 1 tablespoon basil; 1 sprig thyme; 1 egg yolk; 2 eggs; salt and freshly ground white pepper; salt and freshly ground white pepper; 150 ml (5 fl oz) milk; 180 ml (6 fl oz) heavy cream; 150 g (5½ oz) parmesan cheese, cut into chunks; 150 g (5½ oz) parmesan cheese, cut into chunks; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; extra virgin olive oil, to serve; 1 bunch broccolini; 20 cooked soy beans, peeled; 40 flat-leaf (italian) parsley leaves; 4 tablespoons lemon oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Parmesan Custards

180 ml (6 fl oz) heavy cream
150 ml (5

Oceania
Australia
Sydney
Fish course
Pescatarian
Gluten-free

Method

To make the parmesan custards, in a saucepan bring the cream and milk to the near boil. Add the parmesan chunks. Remove from the heat, cover with a lid and allow to infuse for at least 2 hours. Preheat the oven to 180°C (350°F/Gas 4). Bring the mixture back to the near