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

Ingredients

6 egg yolk

2 Cups cream

1/4 clove garlic (grated)

3 teaspoons truffle paste or grated fresh truffle

10 grams Sodium Alginate

8 cups water

2 large potatos

8 tablespoons olive oil

30 spears of asparagus (peeled)

1 cup of fresh peas

3 tablesoons thickened cream

10 grams Calcium Chloride

1 punnet punnet onion cres

Salt and pepper

Preparation

Whisk eggs, garlic, cream and truffle paste together and strain. Divide equally amongst 10 glasses and steam in a baine marie till just set. Store in the fridge.

Blend Sodium Alginate and water together. Rest in the fridge for 3 hours

Slice potatos on a mandolin as thin as possible. Toss in a bowl with salt and olive oil. Bake sandwiched inbetween two heavy baking trays at 302F until golden brown.

Blanch asparagus and peas in salted boiling water till just cooked. Refresh in ice water. Reserve 30 asparagus spears and 10 tablespoons of peas. Blend the thickened cream, the rest of the asparagus and peas till smooth. Strain and season with salt and pepper. Blend Calcium Chloride with 400g of veloute together. Allow to rest in the frigde for 2 hours.

Using a round measuring spoon, scoop rounds of asparagus purée into the Alginate water bath. Allow to sit for 7 minutes and then gently transfer into a bath of clean water.

To assemble, lay alternate layers of potato chips, asparagus, peas and spheres into the glass.

Garnish with some raw shaved asparagus and onion cres.

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About

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.