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Truffle chawanmushi

A deliciously rich chawanmushi that is easy to make using a thermoblender and iota-carrageenan. This recipe uses Empirical elixir 02, an umami-rich flavour enhancer.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 700g.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Soy
  • Gluten
  • Vegetarian

Ingredients

400
g
Jersey whole milk
400
g
whipped Jersey cream
100
g
truffle juice and trimmings
6
g
truffle oil
10
g
mushroom broth concentrate
32
g
shiitake garum
5
eggs
7
g
iota carrageenan
30
g
white soy sauce
20
g
dashi reduction
4
g
Empirical elixer 02

Scale recipe

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