WHIPPED CHEESECAKE VANILLA GANACHE

1. Bring the cream and vanilla to the boil , add the Philadelphia and sugar, and infuse until dissolved.
2. Pass through the sieve. Add the soaked gelatin.
3. Pour on the white chocolate and finish with the cold cream. Mix and cool down. Keep in the fridge until the next day.
4. Whip, add fresh truffle, and truffle oil, and mold into truffle silicone. Spray in black

AERO CHOCOLATE

1. Melt the white chocolate and the cocoa butter together.
2. Add in the salt, truffle oil & sourdough powder and strain through a very fine strainer.
3. Empty plastic container, 1 clean and dry 2 chargers.
4. Temper the chocolate mixture to 28°C, then heat and bring back to 30°C.
5. Place in the siphon gun and charge with the chargers, making sure to shake the siphon vigorously throughout the process.
6. Immediately pipe into the containers, sprinkle over the breadcrumbs, and vacuum for 10-15 seconds till the chocolate aerates (a bit over 3 quarter of the container’s height).
7. Stop the machine immediately and let the chocolate stay in the vacuum for at least 4 hours till set, else it will collapse on itself.
8. Remove from the vacuum machine after 4 hours, cut out the sides of the chocolate in the container itself and rest in the chiller overnight.

TRUFFLE GANACHE  

1. Heat cream at 60°C, and add truffle oil.
2. Pour over white chocolate and emulsify with a hand blender.  Keep in chiller in a bottle

CHOCOLATE ROOTS

1. Use ice cubes with water in the tray and pip on this the chocolate as the shape of a root.
2. Remove it for the ice cubes to the try and sprinkle over with cacao powder.

SWEET SABLE UNDER THE TRUFFLE “CHEESECAKE” BASE

1. Mix everything together.
2. Roll it out no. 6,8. Cut it with the 3 cm diameter cutter.
3. Bake it at 175°C for 6-7 mins.

FOR PLATING AND DECORATION

1. 1^st green with fresh parsley and toasted sour bread crumbs
2. 2^nd black charcoal powder and toasted sour bread crumbs
3. 3^rd plain toasted sour bread crumbs