White Truffle Ice Cream with Truffled Tapioca and Shaved Black Truffles

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Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 900 g / 1 lb 15.75 oz Truffled Tapioca
  • 900 g / 1 lb 15.75 oz White Truffle Ice Cream
  • 100 g / 3.53 oz black truffle powder
  • 10 g / .35 oz shaved black truffles

Method

Assembly

  1. Spoon 90 g / 3.17 oz of truffled tapioca in the center of a bowl.
  2. Scoop a large quenelle (90 g / 3.17 oz) of the ice cream on top of the tapioca.
  3. Sprinkle 10 g / .35 oz of black truffle powder on top of the ice cream.
  4. Serve immediately. The black truffles should be shaved tableside directly on top of the ice cream; 1 g / .03 oz per serving is sufficient.

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