White truffle kuzu
130ml chicken stock
70 g white truffle, thoroughly cleaned with a brush
30g caster (superfine) sugar
7g liquid glucose
20g white truffle, thoroughly cleaned with a brush
100g Les Verger Boiron Pear Purée
200g fromage blanc
1g agar agar
5g white truffle kuzu
10g fromage blanc
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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