Grilled Scallion, Onion Sponge and Onion Cream | Oliver Piras e Alessandra Del Favero

Ingredients

For the onion sponge

• 300 gr. of stewed onion
• 310 gr. of pasteurized egg white
• 200 gr. of pasteurized egg yolk
• 50 gr. of isomalt
• 2.5 gr. of salt
• 50 gr. of flour
• 10 gr. of compressed yeast
• 10 gr. of squid ink

Method

For the Sponge

Mix all the ingredients and blend in a Thermomix (or similar blender). Transfer the mixture to a siphon and foam it into plastic cups. Immediately cook in the microwave at 750W for 30 seconds.

For the scallion

Clean the scallion and protect the top part using aluminium foil.
Grill the scallion and then season with salt, pepper, and thyme powder.

For the onion cream

Stew the julienne-sliced white onions with mountain butter.
Once the onions turn golden, soft, and sweet, blend everything and strain through a fine sieve.

Finishing the dish

Dry and powder the mountain thyme. Place the grilled scallion in the centre of the plate with the sponge at its base, giving the impression that it's freshly picked. Fill a piping bag with the onion cream and garnish as depicted. Decorate the plate using mountain thyme powder, thyme flowers, and dried sponge powder.