Using The Black Truffle Layer
The Black Truffle Layer
Our pure, freeze-dried Adelaide Hills truffle, ready for your favourite truffle dish, year round.
Here we give you some ideas for use, together with some tips to get the most out of The Black Truffle Layer.
The Black Truffle Layer
Our pure, freeze-dried black winter truffle.
Truffles lose approximately 10-20% of their aroma during the freezer drying process but they are still incredibly aromatic and can be used in a variety of culinary applications.
To infuse a dish, the freeze-dried truffle will need a little bit of extra time to rehydrate before the truffle can impart its characteristic aroma into your dish.
The freeze-dried truffle is still sensitive to heat though so be careful not to overheat while giving it time to rehydrate.
The 2 gram pack of The Black Truffle Layer is equivalent to approximately 8 grams of fresh truffle.
The Black Truffle Layer - Create a cheese no factory can replicate
Each pack of The Black Truffle Layer contains enough freeze-dried black truffle to infuse a 200 gram wheel of soft cheese.
We personally recommend a 200 gram wheel of Udder Delights Ash Brie from the Adelaide Hills or Délice de St-Cyr from The Smelly Cheese Co.
Simply slice the wheel of cheese in half, horizontally. If the cheese is particularly soft, this may prove difficult so the cheese can be placed in the freezer for 10-30 minutes before cutting which will make it slightly more manageable.
Cover the exposed surface of one of the cheese halves with the entire contents of The Black Truffle Layer pack before sandwiching the two cheese halves back together.
Wrap the cheese tightly in cling film and refrigerate for 3-4 days.
Remove the cheese approximately 1 hour before you are ready to consume it, allowing it to come to room temperature.
Serve with plain lavish or water crackers, fresh or dried fruit and a light fruit paste.
The Black Truffle Layer - Tiers of aroma
The Black Truffle Layer is pure, freeze-dried truffle which can be used in a very similar way to fresh truffle. The only differences being: you will need to use a little extra freeze-dried truffle than you would fresh truffle due to a minor loss of aroma during the freeze-drying process; the truffle needs a little bit of extra moisture and time to rehydrate before it can impart its aroma in your dish.
If you are making a risotto, you may want to rehydrate the truffle in some of your chosen stock prior to adding the truffle to the pot, off the heat, at the end of cooking. Infusing your stock with truffle in this way brings a depth of truffle aroma to your dish. Finishing with fresh, microplaned truffle will add yet another layer of truffle to your dish!
If you create something amazing with The Black Truffle Layer, please feel free to share the truffle love with us by sending us a photo via email or social media. We love hearing about people’s truffle experiences!
