Rorschach W
Google
The rarity of white truffles stems from their inherent uncontrollability. Harvesting is entirely a matter of luck, with a very short season, typically from late autumn to early winter. Even when found, the quantity is limited. Furthermore, they decay extremely quickly after being removed from the ground; their aroma lasts only a few days, making them unsuitable for long-term storage or long-distance transport.
Therefore, the rarity of white truffles is due to their inability to be mass-produced, unpredictable, and unsustainable nature.
The combination of white truffles and brownies (p1 & 9) results in a light color, between beige and pale brown, with a smooth cut and a firm yet not dry texture. The surface has a slightly crusty texture, like a lightly baked pastry. There are no extra decorations; only extremely fine white truffle shavings are added after baking, allowing the aroma to quietly unfold.
Upon closer inspection, the aroma of white truffles is not sharp, but rather a gentle earthy scent, mixed with the aroma of heated butter and flour. No sweetness overpowers the flavor; everything remains understated.
Upon tasting, the texture leans towards a moist cake, somewhere between a brownie and a pound cake. The structure is solid, but not heavy. The flavor of white truffle emerges slowly with each chew, spreading evenly and leaving a subtle lingering aroma in the mouth that quickly dissipates. It doesn't make you pause for deep thought, but rather makes you realize that this is a dessert balanced with simple ingredients—restrained, clear, and perfectly complete.
White truffle ice cream (p2) isn't exotic; it's just based on a different logic.
The ice cream must be high in fat and low in sweetness, ideally made with milk or vanilla. The coldness masks the sweetness and makes the aroma of white truffle more pronounced.
At low temperatures, its aroma doesn't fully develop, but it lasts longer. When eating it, you first experience the creamy texture of the ice cream, followed by the emergence of the white truffle's aroma—neither conflicting nor blending, but existing in parallel.
White truffle pasta (p6 & 7) is about control, not presentation.
The pasta is cooked until it has just the right amount of resistance. After rinsing, it's emulsified with a small amount of butter and pasta water, serving only to coat the pasta. The sauce doesn't need flavor, just texture. A touch of salt is enough; cheese is optional, but not excessive. The white truffles are grated last.
The heat brings out the aroma without overpowering it. The aroma leans towards damp earth, nuts, and a hint of garlic—clean and direct. When eating, the pasta is merely a carrier; the lingering sensation in the mouth is primarily the aroma of the truffle, not its flavor itself.
White Truffle Scrambled Eggs (p3 & 4)
Beat the eggs, adding only salt.
Use butter over low heat. Let the egg mixture slowly solidify, keeping it moist but not overcooked.
Remove from heat and grate the white truffles.
The eggs themselves are almost imperceptible; they merely provide warmth and fat. The aroma of the white truffles is most pronounced under these conditions, neither masked nor amplified.
