Pointed cabbage with truffle oil snow, confit potatoes, and salt-cured egg yolk

Truffle oil snow made with Zorbit

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Recipe for pointed cabbage with truffle oil snow, confit potatoes, and salt-cured egg yolk

Pointed cabbage with truffle oil snow, confit potatoes, and salt-cured egg yolk made using the gastrochemical zorbit.

Servings: 2 Portions

Pointed cabbage with truffle oil snow, confit potatoes, and salt-cured egg yolk

Truffle oil snow made with Zorbit

Author: Redaktion

Keyword: Cabbage, Molecular Gastronomy, Potato

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Metric - US Customary

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Ingredients

• 10 gram Oil Extra virgin olive oil
• 5 gram Oil Truffle oil
• 15 gram Special Ingredients Zorbit
• 0.5 pcs. Pointed Cabbage
• 1 pcs. Egg Yolk Salt-cured
• 4 pcs. Potato Preferably large baking potatoes
• 276 gram Duck Fat

Instructions

Truffle oil snow

• 1. Pour olive oil and truffle oil into a bowl
  2. Add a small amount of Zorbit at a time while stirring
  3. Continue until the oil thickens and turns into snow

Confit potatoes

• Cut the potatoes into small round balls using a melon baller. "Cook" them in duck fat for 20-25 minutes until tender.
•  
• Cut the cabbage into 2 pieces and marinate them in salt and olive oil. Grill them at quite high heat for about 5 minutes on each side.
•  
• Serve the dish with smoked yogurt and grate a little salt-cured egg yolk on top.

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Notes

Zorbit.