LPB it works in my head so I know it will be good as I cant try it yet
My head started working and because of my diet I cant try this.
Truffle Zambaglione as a starter.
I want to keep the golden yellow color and serve in a small coup glass.
Place your very fresh eggs in a plastic bag with your truffle, leave in the fridge for 48 hrs for the eggs to absorb the flavor of the truffle.
Place 4 egg yolks in a bowl with a little clarified chicken stock and some dry marsala, whisk like mad over boiling water till I hope it gets thick and frothy pour into coup glass. Sprinkle with pocini powder.
I wonder if you could whisk the egg white with some corn flour till very stiff then poach blobs in chicken stock as a form of savory floating island and sit them on top of the T/Zambag.
I want it to look like a desert but serve it as a starter