Liquid Paella, "The Spanish Truffle"

Liquid Paella, "The Spanish Truffle"

Chef Homaro Cantu, and chef de cuisine/pastry chef Ben Roche
Moto, Chicago Yield: 20 truffles.

For Liquid:
100 g jasmine or arboriorice, washed in cold water
250 ml water
250 ml freshly squeezed, strained orange juice
100 ml simple syrup
2 g saffron threads to taste, salt

White Chocolate Coating:

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