Turnip and Popcorn Raviolo with Black Truffle Condiment

Photo by Jonathan Boncek

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2 servings

    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
  • Raviolo
  • 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.

  • from Nate Whiting of Tristan in Charleston, SC

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