rutabaga white truffle pecan maple

Ingredients

• 2 grams | 1 teaspoon powdered gelatin
• 108 grams | ½ cup plus 2 teaspoons water
• 345 grams | 1 ¾ cups sugar
• 185 grams | ½ cup liquid glucose
• 10 grams | 1 ½ teaspoons maple syrup
• 12 grams | 1 tablespoon baking soda

• 1 .6 kilograms | 5 ½ cups kosher salt
• 300 grams | 1 ¼ cups egg whites
• 100 grams | 1 cup uncultivated soil
• 10 | dried forest leaves
• 1 | rutabaga

• 470 grams | 3 cups peeled and diced rutabaga
• 500 grams | 2 cups goat’s milk
• 220 grams | ⅓ cup plus ½ cup goat’s milk butter
• 50 grams | 1.8 ounces gellan base
• kosher salt

1. FOR THE AERATED MAPLE: Stir together the gelatin and 8 grams (2 teaspoons) of the water in a small bowl. Let stand for 5 minutes to bloom fully. Reserve. Spray a metal pan with a thin coating of nonstick cooking spray. Line the bottom of the pan with parchment paper and coat the paper with cooking spray. Combine the sugar, glucose, and the remaining 100 grams (½ cup) of water in a wide saucepan and heat slowly, stirring occasionally with a wooden spoon to melt the sugars evenly. Once the sugars have completely dissolved, stop stirring to avoid recrystallization. Increase the heat to high and cook until the mixture reaches 284°F (140°C). Add the maple syrup. Continue cooking, without stirring, until the mixture reaches 302°F (150°C). Immediately add the baking soda and the gelatin mixture and stir briskly with the wooden spoon for 10 seconds. Remove from the heat and pour into the prepared pan. As air pockets develop, do not disturb them, as the sugar structure is very delicate at this stage. Wrap the pan in plastic wrap and let cool for 12 hours at room temperature. Using a paring knife, cut into pieces about 1 inch (2.5 centimeters) square. Store the maple in an airtight container with silica gel packets at room temperature.
2. FOR THE RUTABAGA: Preheat the oven to 450°F (230°C). Put the salt in a food processor. With the processor running, slowly add the egg whites, then mix for 3 minutes to form a tight meringue. Turn out the meringue into a bowl, add the soil and foliage, and mix together until well incorporated. Place a small amount of the salt meringue in a metal pan. Place the rutabaga in the salt and cover it completely with more of the salt meringue. Bake for 1 hour, until the rutabaga is tender. Remove the rutabaga from the salt mixture, let cool to room temperature, and cut into 6 wedges, leaving the skin intact. Store in an airtight container in the refrigerator until ready to use.
3. FOR THE RUTABAGA PUDDING: Combine the rutabaga, goat’s milk, and 100 grams (⅓ cup) of the butter in a vacuum bag and season with salt, then seal on high. Cook the rutabaga in a steam oven set at 200°F (95°C) for 40 minutes, until very tender. Meanwhile, prepare an ice bath. Drain the rutabaga, reserving 75 grams (⅓ cup) of the cooking liquid. Place the rutabaga, the reserved liquid, the remaining 120 grams (½ cup) of butter, and the gellan base in a blender and mix on high speed for 3 minutes, until smooth. Strain through a chinois into a bowl, then nest the bowl in the ice bath to cool the pudding. Season with kosher salt, transfer to a squeeze bottle, and reserve in the refrigerator until needed.
4. FOR THE TOASTED PECANS: Preheat the oven to 325°F (165°C). Toss the pecans gently with the olive oil and season with Maldon salt. Spread on a small sheet pan and toast in the oven for 8 to 10 minutes, until golden brown and fragrant. Let cool to room temperature, then store in an airtight container at room temperature until ready to use.
5. BROWNED GOAT’S MILK BUTTER: Place a saucepan over medium heat and slowly add the butter, agitating the pot to avoid burning the milk solids. Continue to heat the butter until it has browned and has a strong fragrance, then remove from the heat and let cool slightly. Add the maple syrup, season with Maldon salt, and keep warm until serving.