INGREDIENTS: (to serve 8)

White asparagus ice cream
White asparagus tips
Powdered truffle
Black garlic purée

Asparagus ice cream:
250 gr cream (35% fat)
60 gr skimmed powdered milk
50 gr edible glycerine
7 gr salt
5gr stabiliser
570 gr white asparagus
60 gr dextrose

Powdered truffle:
200 gr truffle skin

Ice cream gateau:
30 gr fresh truffle
1 litre asparagus ice cream

Asparagus tips:
16 white asparagus tips
1.6 gr salt
0.3 gr sugar

Black garlic purée:
50 gr black garlic
70 gr water
0.2 gr xanthan


Asparagus ice cream: Peel the asparagus. Boil until soft. Blend to form a purée and strain through a fine chinoise. Set aside. Mix the cream, powdered milk and dextrose in a pan, and heat to 40ºC. Add the edible glycerine and stabiliser. Blend until smooth and pasteurise up to 85ºC. Add the salt, mix in and leave to cool to 40ºC. Add the asparagus purée and mix until the mixture is smooth. Chill for 24 hours.
Powdered truffle: Chop the truffle very finely and place on a silicone sheet on a pan. Dry in the dehydrator for 24 hours at 60ºC. Crush to a powder and transfer to an airtight container.
To assemble the gateau: Make the ice cream in the ice-cream maker and transfer to a piping bag with a star nozzle. Squeeze out a layer of ice cream about 8 cm wide. Cover with flakes of truffle, then add another layer of ice cream. Repeat the operation, and end with a layer of ice cream. Freeze.
Asparagus tips: Cut asparagus tips about 5 cm long. Place in a vacuum pack with the salt and sugar and cook at 85ºC for 30 minutes.
Black garlic purée: Blend the ingredients and pour through a chinoise. Set aside.


Chicory leaves Extra virgin olive oil Powdered truffle Draw a line of powdered truffle. Cut a serving of the ice cream gateau about 2 cm thick and place on top of the powdered truffle. Sprinkle with powdered truffle. Open the bag of asparagus tips and serve on a small dish. Place a drop of black garlic purée on top of each asparagus tip, drizzle with extra virgin olive oil, and add chicory leaves.