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

Methods and Directions

• 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.

• 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.

• 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.