Fried sweetbreads with risotto and garlic sabayon

Name: Fried sweetbreads with risotto and garlic sabayon
Ingredients: 400 g Risotto rice; 100 ml garlic liqueur; 50 g Sugar; 100 g Parmesan cheese (finely grated); 100 g chopped onion; 1 knob of butter; 200 ml White wine; 20 g roasted garlic purée; 1 Egg; 400 g sweetbread; 3 Egg yolks; 1 l Vegetable stock; Cress

Delicious baked sweetbreads with risotto and garlic sabayon according to the recipe from Bresc.

Ingredients

400gRisotto rice

100mlgarlic liqueur

50gSugar

100gParmesan cheese (finely grated)

100gchopped onion

1knob of butter

200mlWhite wine

20groasted garlic purée

1Egg

400gsweetbread

3Egg yolks

1lVegetable stock

Cress

Preparation

Sauté the sliced onion together with the roasted garlic purée.
Add the rice and cook until it becomes translucent.
Pour the white wine into the pan and stir until it is absorbed by the rice.
Gradually add the stock and let it be absorbed.
Cook the risotto for 18 minutes.
Remove from the heat and mix the butter and Parmesan cheese into the risotto.
Season with pepper and salt if desired.

Clean the sweetbread and sprinkle with salt.
Vacuum seal with a splash of olive oil.
Cook sous vide at 65°C for 35 minutes. Immediately cool down in ice water.
Cut slices from the cooled sweetbread and dredge in flour.
Place the egg yolks with the egg, sugar, and garlic liqueur in the Thermomix and mix with the butterfly at 70°C for 10 minutes on speed 3.
After 10 minutes, let the Thermomix run for another 1 minute on speed 3 without heat.
Cut slices from the cooled sweetbread, dredge in flour, and fry until golden brown and crispy.
Plate the risotto and arrange the fried sweetbread on top of the risotto.
Spoon the sabayon next to the sweetbread and garnish with cress.