Ingredients for the mango polenta
- 1.5 dl milk
- 100 g mango purée
- 20 g butter
- 50 g polenta
- 10 g Parmesan, grated
- Salt
To prepare the mango polenta
Bring the milk to the boil with the mango purée and the butter, then add the polenta and simmer for approximately 5 minutes. Season to taste with salt and Parmesan. Fill a piping bag with the polenta mixture.
Ingredients for the sweetcorn foam
- 2 tbsp sunflower oil
- 2 shallots, diced
- 1 small garlic clove, chopped
- ½ tsp cumin
- ½ tsp turmeric
- 200 g sweetcorn
- 2 dl vegetable stock
- 0.8 dl cream
- Salt
- 1 tsp lemon juice
To prepare the sweetcorn foam
For the sweetcorn foam, heat up the oil and sauté the shallots and garlic. Add the spices and deglaze the pan with vegetable stock. Simmer for 10 minutes. Add the cream, bring to the boil and season to taste with salt and lemon juice. Mix and strain through a fine sieve.
Ingredients for the egg yolk in
- cumin butter
- 6 egg yolks
- 80 g butter
- Cumin, ground
To prepare the egg yolk in cumin butter
Very slowly brown the butter with the cumin in a small pan, strain through a sieve which is lined with a paper towel. Grease 6 cocottes or small Mason jars with the cumin butter. Cover the egg yolks with foil or a lid, and cook on the Steam setting at 60 °C for 30 minutes.
Serving
- 1 mango, peeled and finely diced
Serving
Use the piping bag to pipe the polenta onto the plates in circles, and carefully let the yolks slide out of the glass into them. Arrange the mango cubes all around and pour over the sweetcorn foam.
Cooking level for the egg yolk in cumin butter
Preheated
30 minutes | Steam setting at 60 °C