Hot Black Truffle Extract Frozen

By corlear

Ingredients

• For the hot black truffle foam:
• 11/2 cup egg whites
• 1/3 cup truffle juice
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the truffle juice frozen:
• 1 cup truffle juice
• salt

Preparation

Step 1

For the hot black truffle foam:
1. Mix the egg whites with the truffle juice in a blender.
2. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

For the truffle juice frozen:
1. Season the truffle juice with salt and freeze.
2. Blend the frozen juice in a food processor until the mixture is creamy and like ice-ream.
3. Keep in the freezer.

Final Steps & Preparation:
1. Keep the foaming canister in a bain marie at 160ºF. Move the canister from time to time.
2. Fill 3/4 of a cocktail glass with the truffle frozen.
3. Top the glass with the hot truffle foam.