Asparagus and Black Truffle Lollipop

By corlear

Ingredients

• For the black truffle mousse:
• 1/2 cup black truffle juice
• 1/2 cup single cream (35% fat)
• 2 sheets gelatin (previously rehydrated in cold water)
• salt
• For the asparagus juice:
• 14 oz green asparagus
• To finish:
• 10 4" kebab sticks

Details

Servings 10

Preparation

Step 1

For the black truffle mousse:
1. Heat ¼ of the juice and dissolve the gelatin in it. Remove from the heat and add the rest of the juice. Season with salt.
2. Cool the juice, but do not allow it to set.
3. Lightly whip the cream and gradually fold it into the truffle juice.
4. Put in an icing bag and leave to rest in the fridge for 2 hours.

For the asparagus juice:
1. Snap off the woody part of the stalks.
2. Blanch in boiling water for 30 seconds and then plunge into iced water.
3. Liquefy and leave to rest for 5 minutes. Whisk.
4. Strain and obtain 1 ½ cups.

Finishing Touches & Presentation:
1. Line a freezer tray with a Silpat liner. Draw a 1 ½" diameter circle with the truffle mousse and then fill the center in by making a type of latticework. Set the kebab sticks in one end of the circle to make a lollipop pop and then freeze.
2. Once frozen, remove from the freezer and fill the latticework in with the asparagus juice. Freeze again at -50 ºF.
3. Immediately before serving, stand the lollipop pops up in a glass.