– Peel the pears, cut in half and trim the core out.
– Place pears in a pot with water, sugar, vanilla, and sliced truffles.
– Cook for about 25 minutes until soft.
– Chop the truffles and mix in sweetened whipped cream.
– Serve with biscuits.
– Place a small bowl or cup on a work bench, cover with cling wrap and cut it square, leaving enough cling wrap on each side.
– In the middle, place salt, pepper, truffle oil and truffle slice, then crack the egg on top, keeping the yolk intact.
– Grab the four corners of the cling wrap and join to close the bag.
– Tightly tie a knot creating an egg shape with the cling wrap.
– Cook in simmering water for 7 minutes and serve unwrapped in a potato basket with fresh herb salad.
– Place in a stand up canister, egg white, lemon juice, chopped truffles, salt and pepper and blend, slowly adding the oil until it is a mayonnaise consistency.
– Slice the bread
– Cover with olive oil and salt
– Oven bake until golden
– Thinly slice the leeks, and quickly sweat down in butter until soft but still green.
– Clean and portion the fish.
– On oven proof paper, place the leeks and the seasoned fish, with the truffle sauce on top and close the paper to secure.
– Bake for 6 min @ 180°C
– In a sauce pan, place white wine, sliced eshallots, thyme, bay leaf and spices.
– Reduce until almost dry.
– Add the fish stock and reduce again until almost dry.
– Add cream and bring to simmer.
– Strain and then add the chop truffles and let infuse.