BLACK PUDDING MACARON FROM GÜEJAR SIERRA, CHEESE AND FRESH TRUFFLE EMULSION

Álvaro Arriaga, Arriaga | Granada

PREPARATION

For the macaron

Step 1. Sieve the powdered sugar and the almond powder.

Step 2.  Mix it with 60 gr egg white.

Step 3. Make a syrup with the sugar and the water at 180º.

Step 4. Place the remaining egg whites in a mixer, beat them until stiff, and gradually add the syrup until you obtain a meringue. Mix everything with the powdered sugar mixture, very gently with a spatula and folding motions. Pipe them onto a tray and let them rest for 2 hours.

Step 5. Bake them at 150ºC for 19 minutes and 20% static humidity

For the filling

Step 1. In a saucepan, sauté the black pudding, previously boiled with the butter.

Step 2.  Add the cream and blend it cold in Thermomix. 

Step 3. Add the grated truffle and reserve it.

For the cheese emulsion

Step 1. Heat the cream at 90º and add it to the Thermomix.

Step 2.  Introduce the grated cheese and blend it for 5 minutes at 70 º. Strain it and reserve it in the cold. 

PLATING

• Fill the macarons with a pastry bag, place a dot of cheese emulsion on top and grate fresh truffle at the moment of serving.