White Truffle Oil Ice Cream With Black Truffle Gelatin

By corlear

Ingredients

• For the white truffle oil ice cream:
• 1 1/4 cup milk
• 4 tbsp single cream (35% fat) 1/8 oz powdered milk
• 1 tbsp dextrose
• 3/4 oz salt
• 1/2 cup white truffle oil
• 1 sheet gelatin (previously rehydrated in cold water)
• 1/4 cup water
• For the black truffle gelatin:
• 1 cup black truffle juice
• 1 sheets gelatin (previously rehydrated in cold water)
• salt

Details

Servings 4

Preparation

Step 1

For the white truffle oil ice cream:
1. Mix the cold milk, cream, dextrose and powdered milk together, making sure that no lumps form.
2. Heat to 185ºF and add the salt. Leave to cool and stabilize in the fridge for 6 hours.
3. Dissolve the sheet of gelatin in the water in a pan and gradually add the tartufo oil, so that you get a smooth cream.
4. Gradually add the other mixture to this base, making sure that the mixture is thoroughly mixed through.
5. Process in the ice cream maker and keep in the freezer at -42ºF.

For the black truffle gelatin:
1. Heat ¼ of the truffle juice and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the truffle juice. Season with salt.
3. Put the mixture into small dishes and leave to set in the fridge for at least 3 hours.

Finishing Touches & Presentation:
1. Place a quenelle of white truffle oil ice cream in the center of the black truffle gelatin.