Good King Richard Recipe
“Handkerchief” Acorn Pasta with Pumpkin Fromage Blanc, Perigord Truffle Custard Royale and Frothed White Truffle Cream.
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Ingredients
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Pasta
Pumpkin Fromage Blanc
Perigord Truffle Custard Royale
Frothed White Truffle Cream
Method
Pasta Preparation
- 1
Make the Acorn Pasta
In a mixing bowl, combine acorn flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead for 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
- 2
Roll and Cut Pasta
Roll out the rested dough on a floured surface to desired thickness. Cut into handkerchief shapes and set aside.
Pumpkin Fromage Blanc Preparation
- 3
Perigord Truffle Custard Royale Preparation
- 4
Prepare the Custard
In a saucepan, whisk together egg yolks, heavy cream, truffle oil, and salt. Cook over low heat, stirring constantly until thickened. Strain and let cool.
Frothed White Truffle Cream Preparation
- 5
Froth the Cream
In a mixing bowl, whip heavy cream with truffle oil and salt until soft peaks form. Set aside.
Assembly
- 6
Combine and Serve
Boil the handkerchief pasta for 2-3 minutes until al dente. Plate the pasta, spoon on the pumpkin fromage blanc, drizzle with truffle custard, and top with frothed white truffle cream. Serve immediately.
