Ingredients
For the Truffle Spheres:
- 1 cup truffle-infused liquid truffle oil diluted in vegetable stock or truffle juice
- 2 grams sodium alginate
- 1 cup water for blending with alginate
- 1/2 teaspoon salt
- 5 grams calcium lactate for the sphere mixture
- 3 cups cold water for rinsing
For the Parmesan Foam:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon soy lecithin for foaming
For Garnish:
- Shaved black truffle
- Microgreens
- Cracked black pepper
Instructions
Prepare the Truffle Spheres
- In a blender, combine truffle-infused liquid, calcium lactate, and salt. Blend well until smooth.
- In a separate bowl, mix sodium alginate with 1 cup of water using an immersion blender until fully dissolved. Let sit for 15 minutes to remove air bubbles.
- Using a pipette or spoon, drop small amounts of the truffle mixture into the alginate bath. Let sit for 1–2 minutes until spheres form.
- Remove the spheres with a slotted spoon and transfer to a bowl of cold water to rinse. Drain and set aside.
Make the Parmesan Foam
- In a saucepan over low heat, warm the heavy cream and add grated Parmesan, stirring until fully melted and smooth.
- Season with salt and white pepper, then strain the mixture to remove solids.
- Add soy lecithin and blend with an immersion blender until light and foamy.
Assemble the Appetizer
- Place the truffle spheres onto serving spoons or a small dish.
- Spoon Parmesan foam over the spheres.
- Garnish with shaved black truffle, microgreens, and a sprinkle of cracked black pepper.
Notes
Tips:
- Use a cold water rinse to stop the spherification process for a delicate texture.
- Serve immediately to maintain the airy texture of the Parmesan foam.
- Pair with a dry white wine, such as a crisp Chardonnay or Sauvignon Blanc, to complement the umami-rich flavors.
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