Baby Kale Bavarios

• Combine salt, sugar, and bay leaf powder.
• Place a ½ inch thick layer of salt and sugar mixture in the bottom of a non-reactive container such as a glass baking dish.
• Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least ½ inch apart at the sides.
• Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
• Cover the eggs completely with salt and sugar mixture so that you can no longer see any yellow.
• Place the yolks in the refrigerator to cure for 1 week. Remove the yolks, dust off the curing mixture, and wrap the yolks in cheesecloth separating with twine.
• Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.
• Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

• Heat olive oil in a large saucepan over medium-high heat.
• Raise heat to high, add the water and kale and toss to combine.
• Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.
• Season with salt and pepper to taste. Remove from heat and place in blender, blend until smooth.

• In a small bowl place gelatin with 1 ½ tablespoons of water and allow to bloom.
• Place 1 cup of cream in a small sauce pot and scald. (Scald-heat cream until small bubbles form around edge of pot and milk is 180°.)
• Meanwhile in a small bowl whisk sugar and yolk together. Add a little of the scalded cream and whisk together.
• Then pour egg yolk mixture into pot with scalded cream and cook over low heat stirring continuously until it starts to thicken.
• Add Gelatin mixture and whisk well, remove from heat and strain through a fine mesh chinois and cool completely.
• Place the remaining 1 cup of cream in bowl of mixer, and whip to whip cream consistency.
• Combine kale puree with cooled cream and fold into whip cream. Place mixture in a piping bag and fill desired silicon shaped molds.
• Refrigerate until firm. (You may also freeze, until just firm, this makes it easier to remove from silicon molds.)

• Combine all ingredients in a blender and blend until smooth. Place in refrigerator and mixture will thicken as it cools.

• Heat oven to 375°
• Combine maitake in a bowl and add oil, toss together to coat evenly.
• Spread on sheet tray and season with salt and pepper.
• Cook for 20-30 mins, stirring every 5 mins, until just about overdone (deep golden brown).

Place a piece of the bavarois on a small serving plate or plate all on a platter for presentation. Garnish with dollops of the black garlic puree and sprinkle of crispy Maitake and cured egg yolk. Savor with a glass of Merlot!