- Hay Smoked Butter
- Potato Confit
- Cured Egg
- Truffle Caviar
- Black Truffle Sauce
Method: Put all the ingredients in vacuum bag at cook in water bath at 65°C for 3 hours then strain it.
Method: Put potato in steamer at 95°C for 15 min then peel and slice potato into 1.5 mm size after that put potato in vacuum bag with hay butter and sous-vide at 65C for 5 min
CURED DUCK EGG
Method: Blend salt and sugar together until it turns to powder then add a half of salt mixture in tray and put duck yolk on the surface of salt mixture, then sprinkle another half of salt mixture until it cover the yolk. Keep the try in a chiller for 24 hrs then rinse the yolk with water, pat dry
BLACK TRUFFLE SAUCE
Method: Combine and boil chicken stock, mushroom stock and squid ink together then chop black truffle and add it into stock mixture and simmer for 15 min. Add the mixture in thermal blender then blend with full speed and add cube of butter, add apple cider, truffle oil, truffle salt and black pepper into the mixture and blend it until it has a smooth texture
BLACK TRUFFLE CAVIAR
Method: Mix the Algin with 1/3 of the truffle juice. Shred in a blender to obtain an even mixture without lumps.
Mix with the remaining 2/3, strain and keep at room temperature for 30 min. Dissolve the Calcic in the water with a beater.
Put the mixture in a container that allows for a height of about 5 cm. Fill 4 syringes with the truffle caviar mixture. Drip into the water and Calcic mix. Leave to cook for 2 min. Strain and wash the truffle caviar obtained in cold water, strain off the excess water add truffle oil keep in air tight glass jar