Truffle-plombier " Double "
Viktor Jenin, founder of the Blue Height Club
- Time 1.30 minutes
- Servings 40 People
- 1 For the basis of ice cream, heat up to 75 degrees, pour cream, add yellow sugar and puer, and invertible sugar (which can be used with the same amount of copper). To beat the blender to homogeneous condition. Stress and scream at 5 degrees within 20 hours.
- 2 For the Chagao, the back washed carefully and cut the thin plates. Interfering them with the poacher... ..there's a great absorbic abilities, and he's very good at truffle aromatics. Separate the truffle chagao for workable portions and dehydrate for 20 hours at 40 degrees.
- 3 The ice cream should be based on a truffle chagao and 2 grams of pudrey pepper. Send it to the ice cream. Ready for ice cream in the freezer.
- 4 To the ice-cream balloons, painted by a thin truffle, to give tea to the truffle-poir. It's made from 2 to 3 grams of truffle-chagao, and it's delivered to the chagau-decanter.
- Calories 70
- Total Fat 2,4 g
- Protein 1,8 g
- Total Carbohydrate 70 g