I saw this item on Hundred Acre Creamery's online menu and visited the Westgate Mall branch just to try it. It was a waffle griddled with truffle cheese and drizzled with syrup. Basically, I think they put truffle cheese in the middle of the waffle batter and griddled it, like mochi waffles.
So how did it taste? Overall, I thought the concept was excellent...
The savoury-sweet combination with the crispiness of the batter is a winning idea IMO. The truffle also adds fragrant complexity to the heartiness of the cheese and waffle. Very complementary. And you can see this idea in contemporary Italian menus such as honey burrata pizzas with either basil, tomatoes or truffle.The major flaw, however, is that the truffle oil used was probably synthetic, and I think the griddling process really emphasised the synthetic taste, so it has a petrol flavor unfortunately.
Maybe if they couldn't keep costs down with real truffle oil, they could have tried some other savoury flavor like rosemary or oregano? They had a rosemary cone for their ice cream which was very nice!
For other interesting uses of truffle in food, check out these posts on truffle cookies and rusk.
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