One of the great things about truffles is the ability to shave them to a certain thickness over a variety of dishes where the aroma is released and perfumes the dish and the diner. Similarly, truffles can be shaved and folded into sauces for flavor and textural enhancement. That is all well and good if you have plenty of truffles on hand, but the experience, aroma, texture is also instrumental.
And so I ask, any idea on making new truffles, any flavor aroma etc which can be utilized to specific dishes, shaved and folded into ragouts etc.
For instance a fall vegetable and mushroom ragout with spruce-walnut truffles shaved on top.
I think this is a key concept for the development of dishes...thoughts: I am thinking a gellan/agar base, for that soft crumble texture with bite.
