Home · Recipes · Texturizing · Airbag of Boletus with Truffle and Parmesan cheese

Airbag of Boletus with Truffle and Parmesan cheese

We would like to share with you a unique recipe from our team of chefs: the “Boletus Airbag with Truffle and Parmesan”. This recipe promises to take your senses to a new level, combining crunchy textures with deep and sophisticated flavors.

We will focus on the first sub-recipe: “Boletus Airbag”. This essential preparation of our recipe is made with a product from our Deep Fried Textures range: the Free Airbag.

This powdered compound, made from rice starch and Kuzu, has the ability to transform any liquid into an incredibly crunchy texture after being dried and fried.

It is important to mention that in order to achieve the best results, we should avoid mixing the Free Airbag with fatty liquids or those containing large percentages of sugar, as this could alter the final texture.

Airbag of Boletus with Truffle and Parmesan cheese

This recipe promises to take your senses to a new level, combining crunchy textures with deep, sophisticated flavors.

Ingredients

Boletus Airbag with Truffle and Parmesan cheese
- 15g - Boletus Airbag
- 15g - Truffle Mayonnaise
- 10g - Parmesan cheese
- 2g - Chives
- q/s - Sunflower oil
Boletus Airbag
- 250g - Water
- 50g - Free airbag
- 2g - Salt
- 10g - Boletus powder
Truffle Mayonnaise
- 200g - Water
- 3g - Meat broth
- 2g - Potatowhip
- 3g - Natur Emul
- 200g - Sunflower oil
- 100g - Olive oil
- 4g - Salt
- 1g - Truffle aroma

Prepared by

Boletus Airbag
1. Mix all the ingredients and stir well until they are well dissolved.
2. Bring to a boil, stirring constantly.
3. Once the dough is thick, spread on a silicone mat and dehydrate overnight at 50ºC.
Truffle Mayonnaise
1. Mix all the ingredients except the oils and blend well.
2. Add the oils while continuing to grind until a good emulsion is obtained. Reserve.
Assembly: Boletus Airbag with Truffle and Parmesan cheese
1. Fry the airbag in oil at 190ºC for about 4 seconds until it swells.
2. Once cold, arrange the truffle mayonnaise on top in grated form.
3. Grate the Parmesan with a microplain and finish with the chopped chives.

Share this recipe

Technique and application

Product categories

Specialty

Other recipes that may interest you

Ingredients to
reimagine gastronomy

Subscribe to our Newsletter

Privacy policy information.

LEGAL NOTICE: Data collection on website (LSSICE + LOPD) “In compliance with the provisions of Law 15/1999, December 13, Protection of Personal Data, we inform you that by completing this form, your personal data will be stored and processed in a file owned by Sosa Ingredients SLU in order to manage your request. More information