Cannellone d'aria and white truffle ice cream

Place the pasteurised egg yolks in a vacuum bag and seal.

Blast chill to -40°C.

Leave in the freezer for at least one night.

Cook the fettuccine in salted water for 2 minutes and 40 seconds.

Lay 9 strands side by side on a counter.

Spread a generous layer of the previously thawed yolks and form cannelloni.

Each strand of fettuccine should produce 2 cannelloni.

Combine the milk and the Stand & Overrun with the salt, sugar, inverted sugar and egg yolks.

Bring the mixture to 40°C.

Add the powders (agar-agar, lecithin, dextrose) and the white truffle.

Continue heating the mixture until it reaches 80°C.

Pour the mixture into the Pacojet container and freeze using a blast chiller.

Once the mixture is solid, pacotise.