From my notebook · Elizabeth
French Onion Parfait
Makes20 glasses
Portion90 g
Steps4
Allergens: dairy, egg, gluten, soy
Method
chefjasonmckinney.com/notebook/elizabeth-french-onion-parfait
- 1
Cubes in the bottom of the glass.
- 2
Warm gelée poured over.
- 3
Soubise foam to the rim. Truffle on the foam.
- 4
Long spoon, guests dig down.
Made it?
Mark it cooked and it goes in My kitchen, with a stamp for where I served it.From my notebook
This one’s open because it’s in a film.
Club members can open every card in the notebook, written the way I cook them in a restaurant kitchen.