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Turnip and Popcorn Raviolo with Black Truffle Condiment


For Popcorn Cream

1 cup of cooked popcorn, plain

325 grams heavy cream

¼ teaspoon sugar

Pinch salt

½ teaspoon white truffle oil, optional

Black Truffle Onion Condiment

82 grams diced white onion

82 grams chopped black truffle pieces (if unavailable, substitute more white onion)

1 star anise

4 sage leaves

100 grams simple syrup

100 grams white balsamic vinegar

100 grams truffle juice or water


2 fresh turnips, cleaned and peeled

1 cup popped popcorn for garnish

White truffle oil or olive oil for garnish

Sea salt for garnish


For the Popcorn Cream
  1. Combine cream, sugar, salt, and truffle oil in a mixing bowl. Pour over cooked popcorn and let steep for a few hours or even overnight.
  2. Strain contents of bowl. Whip the cream to stiff peaks.
For the Black Truffle Onion Condiment
  1. Cook all ingredients over medium heat and down until it’s almost dry (like a syrupy) consistency. Hold sauce for plating.
For the Raviolo
  1. Take fresh turnip and slice it paper thin on a mandolin. Take a ring mold and punch out a circle from the turnip slice.
  2. Soak the discs in ice water for about 10 minutes.
  3. Blanch the slices in salted boiling water for about 10 seconds.
  4. Shock them in another ice bath. Pat them dry.
  5. Assemble raviolo by putting one slice down, then dollop of condiment, followed by cream in the middle. Top with another slice of turnip making the raviolo.
  6. Garnish with the condiment, popped popcorn, white truffle oil or olive oil, and some sea salt. Serve cold.
*Please note: In my cooking, I use grams, because weight is always a more precise and consistent measurement than volume. I highly recommend using a home scale. It’s worth the investment.
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