Dilmah Seven Star TeaDilmah Seven Star Tea

EGG AND CRESS SALAD PIMENT D’ESPELETTE CORNET, EGG SALAD, CRESS MOUSSE & YOLK DROPLETS

Food : Main Courses

EGG AND CRESS SALAD PIMENT D’ESPELETTE CORNET, EGG SALAD, CRESS MOUSSE & YOLK DROPLETS

Ingredients

Savoury Cornet
  • 200g flour
  • 110g butter
  • 2-3 tbsp cold water
  • Salt
Egg Salad
  • 6 eggs
  • 150ml aioli
  • 50g sour cream
  • 1 tbsp chives
 
Watercress Mousse
  • 180g watercress
  • 100g crème fraiche
  • 200ml stock
  • 2 sprigs thyme
  • 2 sage leaves
  • Coriander seeds
  • Peppercorns
  • Fennel
  • 100ml cream, whipped
  • 3 gelatin leaves, soaked

MethodSavoury Cornet 

  • Place flour and salt in a bowl and rub in the butter using your fingertips.
  • Slowly add the water and work the dough until well combined. Do not overwork the dough.
  • Set in the fridge to rest before use.
  • Remove the dough from the fridge and roll out onto a floured surface.
  • Cut strips of pastry and form them around greased pastry horns. Bake at 170C until golden.
Egg Salad 
  • Boil the eggs to just over soft. Remove from the water and cool.
  • When they are ready, peel the eggs, crush them with a fork and add the rest of the ingredients.
  • Season well.
Watercress Mousse 
  • Place the stock and all the herbs and spices in a saucepan and bring to a boil. Set aside and leave to infuse.
  • In a separate pot, bring some salted water to a boil and blanch the watercress for 1 min. Strain and squeeze all the water out.
  • Add the stock and watercress to a blender and mix on a high speed for 2 minutes.
  • Add the crème fraiche and mix until well combined.
  • Strain through a fine sieve.
  • Take a small part of the liquid and just bring to a simmer, add the gelatin and stir to dissolve.
  • Add back to the watercress liquid. Mix in the whipped cream and set in fridge.

Created by : Monika Ederer