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.

Ingredients

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

Method

Method
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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you