- 4
Ingredients
- For the frozen polenta:
- 1 tin corn niblets (11 oz)
- 10 tbsp water
- salt
- For the parmesan juice:
- 1 cup water
- 7 oz Reggiano parmesan
- For the parmesan gelatin:
- 1 cup parmesan juice (see previous step)
- 11/2 tbsp single cream (35% fat)
- 11/2 tbsp milk
- 1 sheet gelatin (previously rehydrated in cold water)
- salt
- For the black truffle oil:
- 2/3 oz black truffle
- 3 tbsp 0.4º olive oil
- salt
Preparation
Step 1
For the frozen polenta:
1. Blend the corn with its juices and 10 tbsp of water in the food processor.
2. Strain and season with slightly more salt than normal, as after freezing and as the corn is sweet, it may seem insipid.
3. Place in a Paco Jet container and freeze at -20 °C for 24 h.
For the parmesan juice:
1. Roughly cut the parmesan into small pieces.
2. Put the water into a saucepan and add the pieces of parmesan once it has come to the boil
3. Stir until the parmesan dissolves. Remove from the heat and leave to stand for 15 min.
4. Press the parmesan paste through a sieve to extract all the liquid and throw away the parmesan paste.
For the parmesan gelatin:
1. Mix the juice with the milk and cream. Season with salt.
2. Mix a ¼ of the juice and dissolve the gelatin in it.
3. Remove from the heat and mix with the rest of the juice.
4. Put 2 oz of parmesan gelatin in a soup plate. Leave to set in the fridge for 3 hours.
For the black truffle oil:
1. Blend the truffle and oil together in the food processor. Use the back of a spoon to press it through the sieve and season with salt.
Final Steps & Preparation:
1. Remove the parmesan gelatin from the fridge and leave it to stand at room temperature for ½ hour before serving it.
2. Process the corn in the Paco Jet, counting 8 seconds from when the knife touches the product and stop the process after 8 seconds.
3. Place 3 soup spoonfuls of corn powder on half of the parmesan gelatin and pile the powder up against the side of the dish.
4. Place a spoonful of truffle oil on the other half of the gelatin.