POTATO TRUFFLE

INGREDIENTS

For the potato truffle: 
5 Monalisa potatoes (approx. 400 gr.)                           
2 gr.Truffle paste                      
2 cl. Truffle extract
Virgin olive oil
Salt, black pepper, nutmeg    
1 truffle (over 50 gr.) Black truffle wafers
Infusion of Tronchón cheese: 
200 gr. Tronchón cheese                    
300 cl. Single cream                          
100 cl Full-fat milk                          
Qty. req. Butter+flour (in equal proportions)           
Qty. req. Salt, white pepper              
Others: 
10 Young celery leaves                     
3 Cocoa beans                                  
Qty. req.Black truffle oil

PREPARATION

Potato truffle: 
Cook the potatoes wrapped in film in the microwave oven for 5 min. Peel and mash with a fork together with the other ingredients. Work until the mixture is smooth and comes away from the walls of the container. Form into 30 gr. balls and wrap with the black truffle wafers. Add a little shine with olive oil. It is important to use a large truffle so that the wafers will be big enough to completely cover the potato balls.
Tronchón infusion: 
Cut off the rind and cut the cheese into pieces. Place in a pan with the cream and milk, season with salt and pepper and simmer for 15 min., stirring all the time. Rectify and blend for 2 minutes in the robot. Strain and reduce over a medium heat, adding a ball of butter and flour in equal proportions until the texture is firm and smooth.

TO SERVE:

Soak the celery leaves in iced water for 6 h. and set aside. Place the cocoa beans in a dry skillet over the heat, cover for 10-15 sec. until they begin to crackle, remove from the heat and crush. In each of the "EBEC" semi-spheres from the LIPLAX collection place a spoonful of Tronchón infusion. Top with a hot potato truffle with an internal temperature of about 68ºC, and add a few drops of black truffle oil to give a shine. Top the truffle with a celery leaf and sprinkle with the crushed cocoa beans.