We would like to share with you a unique recipe from our team of chefs: the Boletus Airbag with Truffle and Parmesan. This recipe promises to take your senses to a new level, combining crunchy textures with deep and sophisticated flavours.
We will focus on the first sub-recipe: ‘Boletus Airbag’. This essential elaboration of our recipe is made with a product from our Deep Fried Textures range: the Free Airbag.
This powdered compound, made from rice starch and Kuzu, has the ability to transform any liquid into an incredibly crispy texture after being dried and fried.
It is important to mention that for best results, we should avoid mixing the Free Airbag with fatty liquids or those containing large percentages of sugar, as this could alter the final texture.
Boletus Airbag with Truffle and Parmesan
Ingredients
Boletus Airbag with Truffle and Parmesan
- 15 g Boletus Airbag
- 15 g Truffle Mayonnaise
- 10 g Parmesan
- 2 g Chives
- q/s Sunflower oil
Boletus Airbag
- 250 g Water
- 50 g Free airbag
- 2 g Salt
- 10 g Boletus powder
Truffle Mayonnaise
- 200 g Water
- 3 g Meet fond
- 2 g Potatowhip
- 3 g Natur Emul
- 200 g Sunflower oil
- 100 g Olive oil
- 4 g Salt
- 1 g Truffle aroma
Instructions
Boletus Airbag
- Mix all the ingredients and stir well until all the ingredients get disolved.
- Bring to boil until thick and stirring constantly.
- Once the mixture is thick, spread on a silicone mat and dehydrate overnight at 50ºC.
Truffle Mayonnaise
- Mix all the ingredients unless the oils and blend well.
- Add the oils and keep blending until get a nice emulsion. Reserve.
Boletus Airbag with Truffle and Parmesan
- Fry the airbag in oil up 190ºC for 4 seconds until it puffs.
- Once cold, dispose the mayonnaise on and grate the parmesan on top.
- Finish with the chopped chives.