Cut 50 grams of rind from the Comté and set aside.
To make the cheese water: In a medium pot, bring 1 liter of water to a simmer, add the reserved Comté rind, and simmer over low heat for 30 minutes.
Strain the liquid through a fine-mesh strainer and discard the solids.
In a blender, combine 280 grams of the warm cheer water with the kudzu and mix on medium speed until viscous, about 3 minutes.
Transfer the mixture to a medium pot and bring to a simmer over medium heat. Add the grate Comté and grated truffle and stir until incorporated. Remove from the heat. Working quickly, while the mixture is still hot, stir in the truffle oil, transfer the mixture to a pastry bag, and pipe it into 3-cm silicone half-sphere molds.
Refrigarate, uncovered, for 1 hour, then cover and refrigerate until ready to serve.
- 220 g Comte
- 8 g Truffle, black
- 90 g Kuzu
- 15 g Truffle oil
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