Complete menu with soft cream of zucchini and potato, cocotte eggs and roasted apple en papillote

Preparation

1. Chop the peeled and cleaned shallot for 3 seconds, speed 5.

2. Add the clean and quartered mushrooms. We bite them during 2 seconds, speed 4. We lower the vegetables with the spatula towards the blades.

3. We pour the oil and poach during 5 minutes, varoma temperature, spoon speed.

4. We take the opportunity to prepare the vegetables from the cream, peeling the potato, onion and cleaning the zucchini well.

5. Add the bacon and brown it for 1 minute, varoma temperature, spoon speed.

6. Add the cream, salt and pepper and mix for 5 seconds, spoon speed.

7. We divide the content into 2 ramekins, bowls or small souffle molds.

8. Add the cheese to the ramekins and place only the egg whites on top, reserving the yolk for later. We also distribute the capers over the white.

   And we put both containers in the varoma.

9. We rinse the glass to prepare the soft cream. We put the peeled onion in the glass, chop it for 3 seconds, speed 5.

10. We pour the oil and poach during 4 minutes, 120º, speed 1.

11. We take the opportunity to prepare the apples, peeling them and cutting them into not too fine rooks.

    On a piece of baking paper or aluminum, we place the segments slightly knurled or mounted one on top of the other.

    We water with a tablespoon of agave syrup and sprinkle a tablespoon of ground cinnamon on top.

    We close the package ensuring that it is well sealed and repeat the procedure with the other apple.

12. We put the peas and corn on another piece of paper and we will make another package but smaller.

    We place the three packages on the varoma tray.

13. Add to the glass the zucchini and the potato, both clean and cut into large pieces. We also add the vegetable broth and season. We program 5 minutes, 100º, speed 1.

14. Next, we place the varoma in position with the eggs and the papillotes or packages. We close the lid tightly and program 15 minutes, varoma temperature, speed 2.

15. After time has elapsed, we carefully open the varoma and put one of the reserved buds in each ramequin container. We cover again and prolong the cooking by programming 1 minute, varoma temperature, speed 2.

16. At the end of the time, we remove only the ramequins from the varoma, leaving the 3 packages inside.

    We continue cooking for 5 minutes, varoma temperature, speed 2.

17. At the end of the time, we remove the varoma, place the beaker and grind for 1 minute, progressive speed 5-7-10.

18. We serve the cream decorating it with the corn and the peas that we have in one of the packages.

    Before serving the eggs in cocotte, we sprinkle a little freshly ground pepper and, if we want a little extra cheese.

    For dessert we serve the roasted apple papillotes.