White Truffle & Pear Fizz
White Truffle & Pear Fizz
Plantin Kaviari Hong Kong
2
10 minutes
French
Beverage
Ingredients
- 120 ml chilled Alain Milliat Summer Pear Nectar
- 40 ml strong jasmine tea, cooled
- 10 ml fresh lemon juice
- 200 ml chilled sparkling water
- Ice
- Fresh White Alba Truffle, finely shaved, to finish
Directions
Chill the glass and ingredients:
Place a wine glass or stemmed highball in the refrigerator for 10–15 minutes. Make sure the pear nectar, jasmine tea and sparkling water are thoroughly chilled before beginning.Prepare the jasmine tea:
Brew jasmine tea slightly stronger than you would for drinking: steep 1 tea bag, or 1 teaspoon loose-leaf jasmine tea, in 100 ml freshly boiled water for 4–5 minutes. Remove the tea bag or strain the leaves, then leave the tea to cool completely. Measure 20 ml for the drink.Build the base:
Fill the chilled glass about two-thirds full with ice. Pour in the chilled pear nectar, cooled jasmine tea and fresh lemon juice. Stir gently for 5–8 seconds, until the mixture is very cold and evenly combined.Add the sparkle:
Slowly pour in the chilled sparkling water, allowing it to flow down the inside of the glass to retain as much fizz as possible. Give the drink one brief, gentle stir; do not over-stir.Finish with white truffle:
Using a truffle shaver, shave two to three very fine slices of fresh White Alba Truffle directly over the surface of the drink. The slices should be thin enough to float lightly and release their aroma as the glass is lifted.Serve immediately:
Serve at once, while the drink is lively and very cold. Encourage guests to bring the glass close before sipping, so the aroma of the white truffle is experienced first.
