Ingredients

White truffle kuzu

130ml chicken stock

70 g white truffle, thoroughly cleaned with a brush

30g caster (superfine) sugar

30g isomalt

7g liquid glucose

Truffle-pear jelly

20g white truffle, thoroughly cleaned with a brush

100g Les Verger Boiron Pear Purée

200g fromage blanc

30ml water

1g agar agar

To serve

5g white truffle kuzu

10g fromage blanc

Method

For the white truffle kuzu, first boil the chicken stock until reduced by half, then chill. Cut the truffle into small pieces. Put into a Vitamix with the chilled stock and blend until smooth. Pour into a pan and add the remaining ingredients. Heat, stirring, until the mixture thickens. Remove from the heat and cool, then chill overnight. Spread the mixture thinly on Silpat and dry at 70ºC/150ºF overnight. Cool, then store in an airtight container until required.

To prepare the truffle-pear jelly, chop the truffle into small pieces. Put into a Vitamix with the pear purée, fromage blanc and blend until smooth. Combine the water and agar agar in a small pan and bring to a boil. Stir into the purée then pour into a small tray to a 1 cm/1/2 inch thickness and let set. Cut out 3 cm/11/4 inch donut shapes with a cutter.

To serve chop the white truffle mix and the fromage blanc and stuff the hole of the ‘doughnut’-shaped jelly. Close both ends with truffle kuzu like a sandwich and place the kuzu on the white truffle and serve immediately.

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