An elegant avocado-centric brunch course featuring vacuum-compressed Hass avocado carpaccio, sweet Dungeness crab, a custardy 63°C sous-vide quail egg, and a light truffle-infused avocado espuma.
2 plates
Ingredients:
- 2 large – Ripe Hass avocados
- 100 g – Fresh Dungeness crab meat (cooked and picked)
- 4 – Quail eggs (very fresh, room temperature)
- 30 g – Fresh black truffle
- 2 large – Egg yolks (for espuma base)
- 150 g – Neutral oil or clarified butter (warm)
- 1 tsp – Yuzu kosho (or fresh yuzu zest + pinch of chili)
- 1 – Fresh yuzu juice (or Meyer lemon)
- 20 g – Ossetra caviar
- As needed – Micro shiso or chervil leaves
- As needed – Edible 24K gold leaf
- 1 tsp – Yuzu gel or reduction
- To season – Fine sea salt and white pepper
Speciality Items:
- Vacuum sealer Need it? Click here to start cooking
- Sous-vide immersion circulator Need it? Click here to start cooking
- Gourmet Whip siphon Need it? Click here to start cooking
- Plating ring molds (3-inch) Need it? Click here to start cooking
- Truffle slicer Need it? Click here to start cooking
- Micro tweezers Need it? Click here to start cooking
- Edible Gold Flakes Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Mineral acidity cuts through the rich avocado and crab while highlighting the truffle notes.
Bubbly elegance complements the luxurious textures and caviar pops.
Steps:
- Prepare the compressed avocado carpaccio and avocado-truffle espuma
- Sous-vide the quail eggs
- Gently warm the Dungeness crab meat with a touch of yuzu juice and salt. Do not overcook.
- Peel the sous-vide quail eggs carefully just before plating.
- Season components lightly with salt and white pepper as needed.
- Plating Layer 1: Place the compressed avocado carpaccio disc in the center of the plate using a 3-inch ring mold.
- Plating Layer 2: Add a thin even layer of warm crab meat on the avocado base.
- Plating Layer 3: Carefully place one peeled sous-vide quail egg on top of the crab. Remove the ring mold.
- Dispense generous clouds of avocado-truffle espuma over and around the egg with the iSi siphon.
- Spoon Ossetra caviar in an elegant line across the espuma. Shave remaining fresh black truffle generously over the plate.
- Finish with tiny dots of yuzu gel, micro shiso leaves, and delicate flakes of edible gold leaf applied with micro tweezers.
Compressed Avocado Carpaccio
Ingredients:
- 2 large – Ripe Hass avocados
Steps:
- Peel and thinly slice each avocado into ?-inch rounds using a sharp knife or mandoline.
- Arrange overlapping slices inside a 3-inch ring mold on the base of a vacuum bag. Top with another layer of slices to enclose.
- Place in the chamber vacuum sealer and apply full vacuum + 2-second seal. Compress for 30 seconds.
- Gently remove the ring mold. The avocado will hold a perfect glossy disc. Chill for 15 minutes.
Avocado-Truffle Espuma
Ingredients:
- 2 large – Egg yolks
- 100 g – Reserved avocado flesh
- 150 g – Neutral oil or clarified butter (warm)
- from 1 yuzu – Yuzu juice
- 1 tsp – Yuzu kosho
- 10 g – Fresh black truffle (finely grated)
Steps:
- In a double boiler, whisk egg yolks with yuzu juice until pale and thickened.
- Slowly emulsify in the warm oil to form a light base. Blend in reserved avocado flesh and yuzu kosho until silky.
- Season with salt and white pepper. Grate 10 g fresh black truffle directly into the mixture.
- Transfer to iSi siphon, charge with two N?O cartridges, shake vigorously 12–15 times. Keep warm in 50°C water bath.
Sous-Vide Quail Eggs
Ingredients:
- 4 – Quail eggs
Steps:
- Set sous-vide immersion circulator to exactly 63°C / 145°F.
- Gently lower quail eggs (in shell) into the stabilized water bath.
- Cook for 18 minutes for a tender white and custardy, runny yolk.
- Shock briefly in ice water. Peel carefully just before plating.
More Info
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