It was decidedly the most triumphant success of the evening. It was one of the most simple but thought provoking dishes in the whole menu. It was Chef Achatz Black Truffle Explosion, a riff on a Chinese soup dumpling but with a truffle stock and butter liquid center wrapped in a rich and dense Italian style fresh milk and egg pasta. Here the gelatinized center is poked before being wrapped in the silky pasta dough and gently cooked.
It is hard to explain how incredibly flavorful this was, but easier to understand was the emotional response to closing your mouth around the little bit and having it explode filling your mouth with overwhelming deliciousness.
It was just the stock emulsified with butter and then set with about 1% gelatin into a sphere. Simple enough, and now a great way of making liquid filled ravioli of any flavor or design. Please try if you are so inclined as it is simple and amazing. The shape of the gel does not matter so you can just set a gelatin and then cut it up and wrap it tightly in fresh pasta dough. Have fun.
Leave a Reply