Asparagus, Spring Pea and Truffle Royale
Category: Cocktails & Appetizers | Blog URL: http://gluttire.blogspot.com/2009/11/practical-uses-for-spherification.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Hanz Gueco
Traditionally a royale (á la) is a moulded custard which has been cut out and served with a consommé or soup. The custard has been infused with black truffle paste; raw garlic has been grated into the mix which will amplify the truffle taste. On top are layers of blanched peas, asparagus, potato chips and young onion sprouts. I’ve made a pea and asparagus veloute which had been made into spheres. I’ve only used spherification because it was the only way I could keep the potatoes crispy while still keeping the royale theme.