Warm starter
4 persons
Spring turning “royale”
130g turnip juice (with a juice extractor)
45g beaten egg
PM salt, pepper, brown sugar, fleur de sel
Finish and assembly
PM stem of the turnip tops
PM Panceta Joselito
Spring turning “royale”
Stir the turnip juice and the egg, then season. Pour 30g of the mix in a bowl of 20cm diameter, cover with film then steam cook at 81°C for 21 minutes. Sprinkle the surface of the “royale” with brown sugar and make it melt with a blowtorch.
Finish and assembly
Roll a slice of pancetta Joselito around a stem of turnip tops and serve aside.
