High Cheese
Saucier
So I'm watching Colameco's show and the chef he had on made a scallop and foie gras ravioli. The foie rendered down a bit during the cooking process to create a "sauce" or moisture inside the ravioli. What I would like to do is: Make a lobster ravioli but use an egg yolk inside. When you cut into the ravioli the egg yolk runs out into your plate and mixes with a beurre blanc.
The question is: How to keep the yolk from cooking?
One idea was to blend the yolk with oil but I'm not sure what thet would do to the taste and texture of it. I guess it would have to be emulsified. I'm pretty sure the lobser would have to be par cooked, then diced and used that way. All I really need to do is keep the yolk in a liquid form while the wonton wrapper cooks. If worse comes to worse I could inject the yolk into the cooked ravioli then gently heat it through in the sauce.
Any ideas?
The question is: How to keep the yolk from cooking?
One idea was to blend the yolk with oil but I'm not sure what thet would do to the taste and texture of it. I guess it would have to be emulsified. I'm pretty sure the lobser would have to be par cooked, then diced and used that way. All I really need to do is keep the yolk in a liquid form while the wonton wrapper cooks. If worse comes to worse I could inject the yolk into the cooked ravioli then gently heat it through in the sauce.
Any ideas?