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 Truffle ice cream
Thin egg custard with Truffles
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Usefull Tips:
- Always be very delicate when using truffles which are not always intented for the same purpose.
- Always use the juice of single sterilisation preserved truffles. Do not through it awy, it contains the essential aromas.
- You should allow 10 to 12gr per person.
| Thin egg custard with truffles |
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| Ingrédients: |
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- 12gr of melanosporum truffles
- 3/4L of milk
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- 150 gr of sugar
- 8 egg yellows
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Put the egg yellows in a salad bowl and mix with the sugar. Gently add the milk while stirring energeticaly.Pour in a pan and leave over a mild fire while constantly stirring with a wooden spoon. Let the cream becom thicker and most importantly do not let it boil. Pour back into the salad bowl.
FEinely grain the truffle and mix it with the custrard cream. Cover it. when it has cooled down, leave in the fridge untill the following day.
Serve in ramequins with Beurlay biscuits. You may also make the cream more liquid by using 1l of milk, served with pudding. |
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| Truffle ice cream |
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| Ingrédients: |
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- 100g of truffes
- 8 egg yellows
- 150g of sugar
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- 1/2 stick of vanilla
- 1 pot of fresh cream
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Make a thin custard by whipping the egg yellows with the sugar. Boil the milk with th vanilla and add it to the custard.
Meanwhile, whip a chantilly cream in a salad bowl with the dairy cream and 50g of sugar.
When the custard is cold, delicately mix with the chantilly cream and finly grained truffles.
Spread in one or several moulds and leave in the freezer. |
