This foam is almost identical to a classic emulsified egg yolk sauce except that the yolks are precooked sous vide, and once thus stabilized are combined with the beurre noisette. Use it as a model for making just about any stabilized egg yolk foam. Other fats can include foie gras fat, goose fat, olive oil, or cocoa butter.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.