Truffle fluid gel

Alexander Wood

Alexander Wood

24th November 2010

Truffle fluid gel

Probably one of the most expensive sauces you will ever make.
Only need a little, flavour is huge.
Freezes well under vacuum.


  • 1 can Truffle Juice
  • 4.4gm(1.1%)Agar Agar
  • 0.76gm(0.19%)Xanthan Gum (Gelespessa)
  • 2gm Salt


Using an immersion blender, blend the agar, xanthan and salt into the truffle juice.
Heat in a thick bottomed pan on high heat until liquid reaches just over 90C (this activates the agar so it will set).
Pour into a shallow tray and blast chill until set very firm.
Chop into smallish cubes, blend in a jug very thoroughly until smooth, scraping the sides down periodically.
Scrape into a 1/2 gastro and put as is, into the vac-pac machine and close the lid, this will effectively 'boil' the air out of it (this may take a couple of goes), take care it does not boil over into the machine.
Scrape into a squirty bottle and regrigerate until required.

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