Peak-Season Alba White Truffle & 24k Gold Waffle Dome
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesextremeLuxuryalbaWhiteTrufflePeakSeason24kGoldDomesouffleWafflemichelin3StarBrunch
Nutrition (per serving)
720Calories
62 gProtein
24 gCarbs
48 gFat
4 gSugar
1100 mgSalt
Ingredients
- 1½ scoops (~45g) Unflavored whey isolate (premium)
- 8 large Egg whites
- 4 Egg yolks (organic)
- ⅓ cup (~35g) Almond flour (finely ground)
- 25–30g + extra for tableside shaving Fresh Alba white truffle (peak season, shaved)
- 1½ tbsp Truffle butter (white)
- 1½ tsp Baking powder
- ¼ tsp Cream of tartar
- 3–4 tbsp Unsweetened almond milk
- heavy dusting + 4–6 sheets Edible 24k gold leaf dust & full sheets
- for garnish Micro chervil & edible flowers
- to taste Salt + white pepper
Method
- Separate eggs. Add cream of tartar to whites and whip to extremely stiff, glossy peaks.
- In a separate bowl, gently whisk yolks, protein powder, almond flour, truffle butter, baking powder, salt and white pepper until smooth. Add almond milk gradually.
- Fold ⅓ of whipped whites into yolk mixture to lighten. Then very gently fold in remaining whites in 2–3 additions — preserve every air bubble.
- Let batter rest 5 minutes while preheating waffle iron on lowest setting (for soufflé height).
- Lightly grease iron. Pour tall batter mounds to create dome-shaped waffles. Cook 7–9 minutes until puffed, golden, and crisp.
- Plate immediately as a dome stack. Dust heavily with 24k gold leaf dust, place full gold leaf sheets, and garnish with micro chervil & edible flowers.
- Tableside: shave fresh Alba white truffle over the dome for aroma and presentation. Serve as the pinnacle of white truffle brunch extravagance.
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