Snert with white truffle

Black garlic Spirelli
• 100 g black garlic and chicken broth
• 1 g agar
• Squid ink

Pork belly
• Cut thin slices of pork belly and place them onto the sherry jelly.

Sherry jelly
• 1 bottle of sherry
• 6 g agar
• 45 g Vegetal gelifier

Snert (Dutch pea soup)
• 500 g pork ribs
• 50 g bacon
• Half celery root
• 1 little onion
• 1 little leek
• 1 little carrot
• 500 g broken peas
• 1 dl milk

Ceps powder
• 500 g dried and grinded ceps

Truffle
• 300 g chervil
• 200 g grinded beef
• 100 g methyl
135º C for 15 minutes

Turnip and carrot marbles
Turnip puree
• 1 kg celery root roughly cut in brunoise
• 150 g cream
• 1 garlic clove
• 75 g fatty salt pork
• 1 bunch thyme
• 7 g salt

Carrot puree
• 1 kg wild carrots
• 1 garlic clove
• 1 bunch thyme
• 7 g salt
 

Mass 1 kg puree:
• 100 g de Sosa gel
• 10 g agar
• Cook in cold oil

“Sand” of black rice
• Cook wild black rice, dry, toast and reduce to powder.

Yolk
• Cook in the Thermomix at 60º C, add calcium, allow to cool and give an alginate bath.

White truffle