Coulant Omelette · Gluconolactate · Texturizers

Ingredients for spherification: 50 gr. Fresh truffle 150 gr. Chicken stock 5 gr. Gelespessa As needed: Salt 4 gr. Gluconolactat 500 gr. Mineral water 2,5 gr. Alginate Para la tortilla: 100 gr. Egg 4 gr. Gelcrem For omelette: 100 gr. Egg 4 gr. Gelcrem Process: For spherification: Grind the truffle with the hot broth, add the gelespessa and further grind. Add salt and let stand 1 hour until it loses the air. Mix the alginate with mineral water and let stand 1 hour With the largest spherical spoon, dip a spoonful of truffle juice in the alginate bath. Let stand 1min and remove the bath with slotted spoon. Book. For the omelette: Mix the egg with the Gelcrem. Place an oiled square pan atop a pan and heat. Pour half and let it the mixture partially curdle. Put the truffle sphere in central square. Pour the remaining egg and bake in the oven without removing from pan to 170 ° C for 9 min. Unmold carefully and serve with grated fresh truffle at the time.