Best veal sweetbreads recipe with parmesan emulsion & truffles

From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website:

Ingredients

Preparation

1. Blanch according to thickness between 1mn to 3mn cold water start then cool and peel.
2. Nail the sweetbreads with truffles.
3. For the Siphon: Coarsely cut or grate the parmesan cheese and melt it in boiling milk, add the cream, seasoning and blender.
4. Filter and siphon. (2 cartridges)
5. Jerusalem artichoke purée: The Jerusalem artichokes in pieces in bags then pour the cold hazelnut butter on top and the 8 g of salt.
6. Vacuum draw (4h at 90°).
7. Hot mix with Blender.
8. Dressage: As above.

Picture & content: Gault & Millau