Raymond Capaldi – Poached Sugared Egg, Passionfruit & Buttermilk Ile Flottante
- 4 free range eggs at room temperature
- 10ml apple cider vinegar
- 1 litre water
BUTTERMILK ILE FLOTTANTE
- 500g buttermilk
- 80g sugar
- 1.5g xanthan powder
- 5 leaves gelatine
- 10 passionfruit
- 150 g caster sugar
- Knob of butter (if needed)
- 250g passionfruit nectar
- 50g sugar
- 4.8g gellan or agar-agar
- Sugared roses
- Wood sorrel
- Passionfruit sugar
BUTTERMILK ILE FLOTTANTE
- Rehydrate the gelatine in water. Pour 100ml of buttermilk and sugar into a pan, warm carefully.
- Squeeze the gelatine so all the water is gone, place into the warm buttermilk. Dissolve the gelatine, then add the rest of the buttermilk and xanthan.
- Pass buttermilk mixture through a fine sieve and let it set overnight.
- Once the mixture has set, place into a mixing bowl and whip until the mixture has at least doubled in size.
- Place into a container with high sides and let it set, until needed.
- Halve each passionfruit and scoop the pulp into a saucepan. Add the sugar and simmer gently for 5 minutes.
- Pour the passionfruit sauce into a food processor. Using the plastic blade, process for 1 minute.
- Pass the sauce through a sieve. If any scum appears on the surface stir through a knob of butter.
- Chill until serving.
- Combine the passionfruit nectar, sugar, gellan or agar-agar in a pot and bring to a boil.
- Pour the liquid on a flat tray, approx. 25 cm x 18 cm (10 in by 7 in), and quickly spread it all over the tray. Tilt the tray to get rid of any excess of liquid to obtain a very thin even film of about 1 mm. Do it fast or the liquid will gel before you get rid of the excess. This may require some practice but worst case scenario you may obtain a thicker film which is not so terrible.
- Allow to gel completely in the flat tray for a few minutes, then cut into squares big enough to cover a poached egg.
- Place the water and vinegar in a saucepan, bring to the boil, and then make a vortex with the water, a whirpool effect.
- Crack the room temp eggs into the vortex, cook until soft but shaped well, then use a slotted spoon and take them out the water. Place them onto a cloth keep them warm.
- In bowls, place the passionfruit sauce on the bottom, then the egg, note eggs must be under 90 degrees.
- Sprinkle a little passionfruit sugar on top, then place passion fruit skin on top of the egg.
- Take a warm spoon and dip into the buttermilk mix. Turn the spoon to make quenelle shapes.
- Place quenelles around the eggs, sprinkle with more sugar and garnish with the roses, wild sorrel and more sauce if needed.
Tip: It’s important to keep the egg soft as the yolk helps the sauce to coat your tongue.
Watch Raymond make this recipe below, or on the Farm Pride YouTube channel.