Truffle & Charcoal Cream Flatbread
Niklas is a gastronomical legend, creating culinary masterpieces from his Michelin star restaurant in London @ekstedtldn.
- Recommended Oven
- Dome
- Cook Time
- 15 minutes + dough prep
Ingredients
- Makes
- 1 flatbread
Equipment Needed
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Instructions
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Step 1
Heat up your birch/wood in the Gozney Dome.
Step 2
Fill a large Kilner jar with 1L of double cream. Take the burning birch ember (making sure the bark is completely burnt out) and plunge it into the cream.
Step 3
Add a splash of strong white vinegar. Place the lid on and for 10-15 minutes before removing the wood and allowing the cream to cool down.
Step 4
Strain the cream through a sieve and add salt. Leave in the fridge for 1-2 hours or overnight.
Step 5
Stretch out leftover pizza dough to form a flatbread shape.
Step 6
Add caramelised onion mixture and spread evenly. If you’re making your own, do so by peeling and slicing onions and cooking in butter on a medium-high heat until caramelised and add Thyme leaves.
Step 7
Place in the Gozney Dome at around 350°C and cook for 1 minute.
Step 8
Remove and add the charcoal cream to the flatbread.
Step 9
Add shaven black truffle and thyme leaves to finish. Slice, serve and enjoy.
