Truffle and white chocolate with truffle ice cream - Tom Aikens
Truffles are more usually used in savoury dishes, but their heady, earthy aroma and intense flavour also works really well in this white chocolate dessert
Ingredients:
1 1/2 vanilla pods
340ml double cream
110ml milk
45g caster sugar
salt
20ml white truffle oil
2 leaves of gelatine
1/2 tbsp crushed black pepper
8g black truffle
120g caster sugar
3 egg yolks
1 vanilla pod
500ml milk
100ml double cream
2 tbsp crushed black peppercorns
1 tbsp green peppercorns
30ml truffle oil
5g base 50
8g black truffle
180g white chocolate
5g glucose
100ml milk
1 1/2 leaves of gelatine
200ml double cream
1 tsp crushed black pepper
truffle oil to taste
1/2 tbsp chopped green pepper
1 vanilla pod
200ml cream
200ml milk
1 tbsp finely crushed black pepper
80g caster sugar
1 1/2 leaves of gelatine
20ml white truffle oil
500ml milk
2 tbsp crushed black peppercorns
100g caster sugar
1 vanilla pod
10ml truffle oil
7g lecithin
7 eggs
60g caster sugar
1 1/2 tsp crushed black pepper
1 vanilla pod
110g white chocolate
60ml milk
400ml double cream
1 tsp vanilla essence
salt
30ml truffle oil
white chocolate shavings
200g white chocolate
1/2 tbsp green peppercorns
1/2 tbsp black peppercorns
Method:
1. To make the panna cotta, split and scrape the vanilla pods and simmer with the cream and milk for 15 minutes. Add the sugar, a pinch of salt and the truffle oil and leave to infuse for 1 day
2. Pass through a fine sieve and heat a little of the panna cotta mixture. Add 2 leaves of gelatine and melt. Whisk well, then add it back to the rest of the mixture
3. Whisk well, pass through a fine sieve and then add the crushed black pepper and chopped truffle and place in a bowl set over ice
4. Stir until almost set, then pour into moulds that are 1 1/2cm deep by 3-4cm wide. Leave for a day to set
5. To make the white chocolate mousse, melt the chocolate in a bain marie and add the glucose. Heat the milk, add the gelatine, and then add this to the chocolate
6. Fold in the cream and then add 1 tsp crushed black pepper and the truffle oil to taste. Place the chopped truffle and the rest of the pepper into the mixture. Leave to set overnight
7. To make the truffle ice cream, mix the sugar with the egg yolks and the split vanilla pod. Bring the milk, double cream, and 1 tbsp of the pepper to 50°C
8. Add the hot milk to the sugar and egg mix and cook over a slow heat until it reaches 85°C. Pass through a fine sieve and then add the chopped green peppercorns and remaining black pepper
9. Cool the mixture down, and then add the truffle oil and 5g base 50 or super neutral and churn in the ice-cream maker. Once it is nearly churned, add the chopped truffle
10. To make the white chocolate brûlée, preheat the oven to 90°C/Gas mark 1/2
11. Separate the eggs and whisk the egg yolks and sugar together with the black pepper. Split and scrape the vanilla bean and add to the mixture
12. Melt the white chocolate and add the milk, cream, vanilla essence and a pinch of salt
13. Add the truffle oil and then cook in a 1 1/2cm deep tray. Cook for about 45 minutes until the brûlée is set and there is a wobble in the middle
14. Set in the fridge for 6 hours, then cut into 1 1/2cm squares and roll in the white chocolate
15. To make the white chocolate sheets, melt the chocolate to 40-45°C. Cool down to 25-26°C, then warm back up to 29-30°C. Once the chocolate is tempered, spread onto a silicone sheet as thin as you can and sprinkle over the chopped green peppercorns and crushed black pepper, then leave to set. Once set, break into roughly 4-6cm square pieces
16. To make the truffle mix, place the milk on to simmer with the crushed pepper. Add the caster sugar and split vanilla bean and whisk well. Add the truffle oil and then cool
17. Add the lecithin, blitz, and then pass through a fine sieve. Froth up with the hand blender
18. To make the truffle canister, split and scrape the vanilla pod and bring it to a simmer with the cream, milk, pepper and sugar. Remove from the heat
19. Leave to infuse for 1 hour, then add the gelatine and truffle oil and pass through a fine sieve
20. Place into a clean bowl and set over ice. Stir this every so often and when it's almost set, place into the canister and charge with 2 gas cartridges
21. To plate, place a panna cotta in the middle of each plate. Pipe the white chocolate mousse to the right of this at right angles, in 3 lines approximately 3cm each in length
22. Lay the white chocolate sheets on the mousse, then place 2 brûlée white chocolate-covered cubes next to each panna cotta. Add a quenelle of ice cream in the middle of these
23. Place the foam from the canister next to the quenelle, and on top of the panna cotta. Arrange the truffle milk across the dish, and grate the black truffle over the top
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
Truffles are more usually used in savoury dishes, but their heady, earthy aroma and intense flavour also works really well in this white chocolate dessert
Ingredients:
1 1/2 vanilla pods
340ml double cream
110ml milk
45g caster sugar
salt
20ml white truffle oil
2 leaves of gelatine
1/2 tbsp crushed black pepper
8g black truffle
120g caster sugar
3 egg yolks
1 vanilla pod
500ml milk
100ml double cream
2 tbsp crushed black peppercorns
1 tbsp green peppercorns
30ml truffle oil
5g base 50
8g black truffle
180g white chocolate
5g glucose
100ml milk
1 1/2 leaves of gelatine
200ml double cream
1 tsp crushed black pepper
truffle oil to taste
1/2 tbsp chopped green pepper
1 vanilla pod
200ml cream
200ml milk
1 tbsp finely crushed black pepper
80g caster sugar
1 1/2 leaves of gelatine
20ml white truffle oil
500ml milk
2 tbsp crushed black peppercorns
100g caster sugar
1 vanilla pod
10ml truffle oil
7g lecithin
7 eggs
60g caster sugar
1 1/2 tsp crushed black pepper
1 vanilla pod
110g white chocolate
60ml milk
400ml double cream
1 tsp vanilla essence
salt
30ml truffle oil
white chocolate shavings
200g white chocolate
1/2 tbsp green peppercorns
1/2 tbsp black peppercorns
Method:
1. To make the panna cotta, split and scrape the vanilla pods and simmer with the cream and milk for 15 minutes. Add the sugar, a pinch of salt and the truffle oil and leave to infuse for 1 day
2. Pass through a fine sieve and heat a little of the panna cotta mixture. Add 2 leaves of gelatine and melt. Whisk well, then add it back to the rest of the mixture
3. Whisk well, pass through a fine sieve and then add the crushed black pepper and chopped truffle and place in a bowl set over ice
4. Stir until almost set, then pour into moulds that are 1 1/2cm deep by 3-4cm wide. Leave for a day to set
5. To make the white chocolate mousse, melt the chocolate in a bain marie and add the glucose. Heat the milk, add the gelatine, and then add this to the chocolate
6. Fold in the cream and then add 1 tsp crushed black pepper and the truffle oil to taste. Place the chopped truffle and the rest of the pepper into the mixture. Leave to set overnight
7. To make the truffle ice cream, mix the sugar with the egg yolks and the split vanilla pod. Bring the milk, double cream, and 1 tbsp of the pepper to 50°C
8. Add the hot milk to the sugar and egg mix and cook over a slow heat until it reaches 85°C. Pass through a fine sieve and then add the chopped green peppercorns and remaining black pepper
9. Cool the mixture down, and then add the truffle oil and 5g base 50 or super neutral and churn in the ice-cream maker. Once it is nearly churned, add the chopped truffle
10. To make the white chocolate brûlée, preheat the oven to 90°C/Gas mark 1/2
11. Separate the eggs and whisk the egg yolks and sugar together with the black pepper. Split and scrape the vanilla bean and add to the mixture
12. Melt the white chocolate and add the milk, cream, vanilla essence and a pinch of salt
13. Add the truffle oil and then cook in a 1 1/2cm deep tray. Cook for about 45 minutes until the brûlée is set and there is a wobble in the middle
14. Set in the fridge for 6 hours, then cut into 1 1/2cm squares and roll in the white chocolate
15. To make the white chocolate sheets, melt the chocolate to 40-45°C. Cool down to 25-26°C, then warm back up to 29-30°C. Once the chocolate is tempered, spread onto a silicone sheet as thin as you can and sprinkle over the chopped green peppercorns and crushed black pepper, then leave to set. Once set, break into roughly 4-6cm square pieces
16. To make the truffle mix, place the milk on to simmer with the crushed pepper. Add the caster sugar and split vanilla bean and whisk well. Add the truffle oil and then cool
17. Add the lecithin, blitz, and then pass through a fine sieve. Froth up with the hand blender
18. To make the truffle canister, split and scrape the vanilla pod and bring it to a simmer with the cream, milk, pepper and sugar. Remove from the heat
19. Leave to infuse for 1 hour, then add the gelatine and truffle oil and pass through a fine sieve
20. Place into a clean bowl and set over ice. Stir this every so often and when it's almost set, place into the canister and charge with 2 gas cartridges
21. To plate, place a panna cotta in the middle of each plate. Pipe the white chocolate mousse to the right of this at right angles, in 3 lines approximately 3cm each in length
22. Lay the white chocolate sheets on the mousse, then place 2 brûlée white chocolate-covered cubes next to each panna cotta. Add a quenelle of ice cream in the middle of these
23. Place the foam from the canister next to the quenelle, and on top of the panna cotta. Arrange the truffle milk across the dish, and grate the black truffle over the top
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
Attila Jozsa
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United Kingdom
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6 Burrells Wharf Square
London E14 3TN
United Kingdom
tel: +44 20 7515 9933
mob: +44 78 9989 3708
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