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  • Serves
    4
  • Time
    1 hour
    Cooking time30 minutes
  • Main product
    Spanish truffle
  • Ideas for
    A Dinner
    A Lunch

Recipe

Milk-film omelet and ­truffle-flavored oil semolina

(Tortilla de piel de leche y sémola de aceite de trufa negra)

Author: Roncero, Paco    Difficulty: Difficult  

 

  • Spanish recipe: Milk-film omelet and ­truffle-flavored oil semolina. Photo by: Toya Legido /©ICEX.

    Spanish recipe: Milk-film omelet and ­truffle-flavored oil semolina. Photo by: Toya Legido /©ICEX.

Wine Match
María José Huertas

Gramona Argent 2003, by Bodegas Gramona. This subtle, creamy cava made from Chardonnay grapes has well-integrated bubbles, giving just the right freshness to accompany this dish.

Chef's Remark

This is a very technical dish combining a milk film, like a traditional Japanese yuba, with a foam filling, liquid nitrogen, extra virgin olive oil, truffle, etc. The coming together of tradition and technique make this one of my favorite dishes, so much so that I often recommend it when customers ask for my advice.

Ingredients
Metric System Units

For the milk film:
1 l full cream milk
35 ml cream
For the curd cheese foam:
20 ml cream
200 gr curd cheese
200 ml whey
1 cartridge N2O (nitrous oxide)
1 ISI siphon cartridge
1 sheet gelatin
For the oil semolina:
1 cartridge N2O (nitrous oxide)
200 ml extra virgin olive oil DO Baena
4 gr table salt
800 ml liquid nitrogen
For the black truffle oil:
10 gr black truffle
30 ml sunflower oil
2 gr table salt

Imperial UK Units

For the milk film:
1.75 pint full cream milk
1.25 fl. oz cream
For the curd cheese foam:
0.75 fl. oz cream
7 oz curd cheese
7 fl. oz whey
1 cartridge N2O (nitrous oxide)
1 ISI siphon cartridge
1 sheet gelatin
For the oil semolina:
1 cartridge N2O (nitrous oxide)
7 fl. oz extra virgin olive oil DO Baena
4 gr table salt
1.375 pint liquid nitrogen
For the black truffle oil:
10 gr black truffle
1 fl. oz sunflower oil
2 gr table salt

US Units

For the milk film:
4.25 cup full cream milk
0.125 cup cream
For the curd cheese foam:
20 ml cream
0.875 cup curd cheese
0.875 cup whey
1 cartridge N2O (nitrous oxide)
1 ISI siphon cartridge
1 sheet gelatin
For the oil semolina:
1 cartridge N2O (nitrous oxide)
0.875 cup extra virgin olive oil DO Baena
4 gr table salt
3.375 cup liquid nitrogen
For the black truffle oil:
10 gr black truffle
0.125 cup sunflower oil
2 gr table salt

     
     
     
Preparation

For the milk film

Pour the whole liter of milk into a pot 32 cm / 13 in in diameter. Heat to 70ºC / 158ºF and wait for 15 minutes until a skin forms over the top. Remove this skin with your fingers and fold in half to form a half-circle two layers thick. Keep the milk at about 70ºC / 158ºF and wait another 15 minutes for another skin to form. Repeat the process until you have one 2-layer half-circle per person. Lay carefully on plastic film spread with cream and cut into rectangles 13 x 18 cm (5 x 7 in). Brush with plenty of cream, cover with another layer of plastic film and chill.

For the curd cheese foam

Blend the curd cheese with the whey from inside the bags. Pour 225 g / 8 oz of the resulting cream through a cloth filter and the rest through a fine strainer. Combine the two resulting liquids. Heat one third of this and dissolve the well-drained gelatin in it. Add the rest of the liquid and mix well with the cream. Transfer to a siphon and load the gas cartridge. Refrigerate for 3 hours.

For the oil semolina

Place the extra virgin olive oil and salt in the siphon and attach the N20 cartridges. Spray into the liquid nitrogen and leave to act for approximately 1 minute. Strain through a wire chinois and place in the freezer at -20ºC /-4ºF for 10 minutes. The semolina can then be refreshed in liquid nitrogen to obtain the right texture.

For the black truffle oil

Blend the black truffle with the sunflower oil. Season with salt and refrigerate.

To finish

Lift the film off the top of the yubas. Apply the curd cheese foam to the middle of the yuba, forming a rectangle measuring 12 cm (5 in) and 2 cm high (1 in). Wrap the foam with the yuba, making an oval shape like an omelet and ensuring that all the foam is wrapped up.

Presentation

Place the omelet-shaped parcel on a rectangular dish with the folds downwards. Along the top, place a line of oil semolina and top this with a few basil leaves. Finish with a few freshly-sliced truffle wafers and dress with black truffle oil.

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