Yield: 20 Servings
- 35 grams lactose
- 100 ml truffle juice
- 100 grams chestnuts
- 1 liter water
- 15 grams salt
- 40 grams truffle syrup
- 6 liters water
- 150 grams white onion
- 75 grams carrot
- 75 grams leek
- 75 grams garbanzos
- 1½ leaves of gelatin
- 200 grams vegetable stock
- 7 grams powdered/ground calaguala
- 15 grams modified tapioca starch
- 2 lamb shoulders (500 grams each)
- 100 milliliters oil
- 20 grams salt
- 40 grams 55% dark chocolate
- 40 grams 70% dark chocolage
- 20 grams kaolin
- Lime peel
- Truffle syrup
- Sorrel leaves
For the Truffle Syrup:
Preheat the oven to 392°F. Sprinkle the lactose on a Silpat,
making sure to cover the entire mat with a fine layer. Place
in the oven and bake for 15 minutes. When the lactose has
caramelized, remove from the oven and break into pieces. Add
to the truffle juice and heat until boiling, then cool. Reserve.
*If caramelizing the lactose ahead of time, store it in an
airtight container with a silicon packet to eliminate humidity
until ready to combine with the truffle juice.
For the Chestnut Puree:
Score the chestnuts. Bring water and salt to a boil, add the
chestnuts, and cook for 35 minutes. Drain, dry and peel the
chestnuts with a small blade. Pass the peeled chestnuts through
a tamis by pressing with a rigid spatula, and mix with the
truffle syrup. Work the mixture until incorporated, lay plastic
wrap directly on top, and refrigerate.
For the Vegetable Stock:
Place water, onion, carrot, leek and garbanzos in a stock
pot and cook for 5 hours. Strain and reserve.
For the Calaguala Film:
Bloom the gelatin in cold water. Put the stock, powdered fern
and starch in a saucepan, place over a low flame and stir
the mixture until well-blended. Wring out the gelatin and
carefully dry with a paper towel. Heat the stock-fern liquid
until it begins to solidify and loses its opacity. Lower the
flame, add the bloomed gelatin leaf, and stretch the mass
with a large spatula until it’s the texture of silicon.
Bake at 158°F for 1 hour. Remove the fine baked dough
from the oven and reserve in a dry environment, free of any
For the Lamb Shoulders:
De-bone the shoulders, being careful to remove all bones and
cartilage without damaging the skin. Cut each shoulder in
two. Seal in a retractable vacuum bag for 30 seconds, then
submerge bags in boiling water for 3 seconds. Cook in a thermal
circulator at 150°F for 36 hours, then refrigerate until
use. Lamb will last for 20 days.
Before serving, reheat the lamb at 150°F for 25 minutes.
Brown on a plancha at 530°C, then put a small amount of
oil on all sides of the lamb (except the two extremes) and
season with salt.
For the Chocolate Soil:
Tember the chocolate and add the kaolin little by little until
the mixture forms small soil-like balls that vary in size.
Keep cold until plating.
To Assemble and Serve:
On the base of the plate make an elongated oval with the truffle
syrup. On one side place a spoonful of the chestnut pure and
pull into an elongated smear with the back of the spoon. Pile
chocolate soil in the center of the plate and top with the
shoulder. Partially cover the plate with leaves of calaguala
film, and grate lime zest on top. Finish with a sprinkle of
Isole e Olena “Ceparello” 2001
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