Name: Zero-Waste Sous Vide Egg Yolk Custard with Fermented Sunchoke Emulsion, Charred Leek Ash, and Toasted Hazelnut Soil
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 8 large egg yolks (approx. 160g); 150ml (5 fl oz) heavy cream (36-40% fat); 100ml (3.4 fl oz) whole milk; 2g (0.07 oz) fine sea salt; 500g (1.1 lb) fresh sunchokes (Jerusalem artichokes), scrubbed clean, unpeeled; 1 L (4 cups) filtered water; 20g (0.7 oz) fine sea salt (for brine); 100ml (3.4 fl oz) grapeseed oil (or other neutral oil); 10ml (2 tsp) unseasoned rice vinegar (or fresh lemon juice); 0.5g (approx. 1/8 tsp) xanthan gum (optional, for emulsion stability); 1 large leek (dark green parts only, approx. 150g/5.3 oz); 50g (1.8 oz) blanched hazelnuts; 4 tiny edible flowers (e.g., borage, viola), for garnish

Magic Sous

Zero-Waste Sous Vide Egg Yolk Custard with Fermented Sunchoke Emulsion, Charred Leek Ash, and Toasted Hazelnut Soil — Magic Sous