Panko Coated Chicken and Truffle Spheres - Fry Glue

INGREDIENTS:
• Water 1 1000 g
• Culinary Journey Chicken Fond 15 g
• Sosa White Truffle Liposoluble Aroma 0.5 g
• Sosa Gelespessa 3 g
• Sosa Gluconolactate 5 g
• Water 2 235 g
• Sosa Alginate 5 g
• Sosa Fry Glue 250 g
• Flour q/s
• Water 3 1000 g
• Sosa Potato Panko Crumb q/s
• Sunflower Oil q/s
Presentation suggestion:
• Sosa Olive Oil Spheres q/s
• Sosa Freeze-Dried Shiso Purple Leaves q/s
• Mayonnaise q/s
ELABORATION
1. Blend the water 1 with the Alginate for 5 minutes with the Thermomix so it is well dissolved.
2. Aside, mix the water 2 with the Chicken Fond, the White Truffle Liposoluble Aroma, the Gluconolactate and the Gelespessa.
3. Blend the mixture until an homogeneous base is obtained.
4. Pour the Alginate and water bath from the first step into a flat bowl and set aside.
5. Introduce the second mixture in a bottle and set aside.
6. Create the chicken and truffle spheres using the Tools Spherification Kit by dipping a spoon of chicken and truffle base into the Alginate bath.
7. Leave the spheres in the bath for about 2 minutes.
8. Remove with a sieve spoon and rinse the spheres with plenty of water.
9. Make the coating base by mixing the water 3 and the Fry Glue with a blender.
10. Drain the spheres with kitchen paper.
11. Coat the spheres with flour, Fry Glue base and Potato Panko Crumb (in this order).
12. Fry in sunflower oil at 220ºC for one minute until golden brown.
13. Presentation suggestion: serve decorated with a tip of mayonnaise, Olive Oil Spheres and Freeze-Dried Shiso Purple Leaves.

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Amazing!

[@weeirdo9653]

cool ❤

[@Rogerm1983]

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Por favor!