Truffle & Charcoal Cream Flatbread
Introducing @niklasekstedt to the Gozney Kitchen. Niklas is a gastronomical legend, creating culinary masterpieces from his Michelin star restaurant in London @ekstedtldn.
Niklas created the ultimate indulgence flatbread - truffle and caramelised onion served with a charcoal cream (you're going to want to see how this one is made, trust us).
Leftover pizza dough (about 130g)
Caramelized onions (2 yellow onions and 50g butter, thyme)
1 black truffle
1L of double cream
Splash of white vinegar
Pinch of salt
Heat up your birch/wood in the Gozney Dome.
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.
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.
Strain the cream through a sieve and add salt. Leave in the fridge for 1-2 hours or overnight.
Stretch out leftover pizza dough to form a flatbread shape.
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.
Place in the Gozney Dome at around 350°C and cook for 1 minute.
Remove and add the charcoal cream to the flatbread.
Add shaven black truffle and thyme leaves to finish. Slice, serve and enjoy.
Niklas Ekstedt is a Swedish Michelin star chef with restaurants in London and Stockholm. He is a gastronomical legend and master of fine-dining, fused with live-fire cooking.