250g roasted corn kernels
250groasted corn juice
125g regular gellan base
125g cream gellan base
70gfreeze dried corn
300ggrated truffle (Australian)
300-400gbrown butter, melted
Brunoise truffle in brown rice vinegar
Popped sorghum seeds
Dehydrated and fried corn silks
Blend the freeze dried corn and chia seeds together to make a powder. Blend the popcorn and flax meal together to make a powder. Combine the two powders. Add the grated truffle and incorporate evenly with the blended ingredients. Stream in melted brown butter and roll out between acetate sheets.
Blend on high roasted corn kernels, roasted corn juice, and both gellan bases in blender until smooth. Add ultratex and continue to blend until mixture begins to become warm. Add butter at the very end. Strain and cool over an ice bath. Season with kosher salt and brown rice vinegar.
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