Home Recipes Cannellone d'aria

Cannellone d'aria

Airy textured pasta paired with an earthy truffle ice cream.

Dairy Eggs Mushroom

photo1 | Debic

Debic's Culinary Team

Debic

Ingredients

Truffle ice cream

221 g milk

165 g Debic Prima Blanca

1.3 g Maldon salt

57.5 g sugar

5 g inverted sugar

65 g egg yolk

14.5 g dextrose

1.8 g agar agar

3.5 g lecithin

40 g black truffle

Cannellone d’aria

100 g pasteurised egg yolk

45 g egg fettucine (7 mm)

Beurre noisette

200 g Debic Traditional Butter

Debic products used

Prima Blanca 2L

Traditional Butter 25KG

Preparation

Truffle ice cream

Combine the liquids with salt, sugar, inverted sugar and egg yolks, then bring everything to 40°C.

Combine the powders and the truffle and bring the mixture to 80°C.

Put the mixture into the Pacojet beaker and blast-freeze.

Once solid, pacotize and serve with flakes of Maldon salt.

Cannellone

Blast-freeze the pasteurised egg yolk to -40°C.

Leave in the freezer at least overnight.

Cook the fettucine in salted water for 2.40 minutes and arrange 9 strands side by side on a board.

Spread a generous layer of defrosted egg yolk and form the cannelloni.

To obtain 2 cannelloni, cut the fettucine strands in half.

Beurre noisette

Put the Traditional Butter in a saucepan.

Heat gently to separate the protein from the fat.

Then strain through gauze.

Return the fat to the heat over a low flame until it develops an amber colour and a scent of hazelnuts.

Never allow the butter to exceed 140°C.

Assembly

In a frying pan, coat the bottom of the cannellone with the browned butter.

Just before serving, baste the entire cannellone with more beurre noisette.

Serve the cannellone d’aria with the truffle ice cream.

Dairy Eggs Mushroom

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