Preparation
About 1 hour before the cooking time, break the eggs in a bowl, cut whole black summer truffle in julienne and add them to the eggs, add the juice contained in the can, add salt, pepper, mix and let it rest until cooking time. Reserve one slice of truffle per person for decoration.
Cook the truffle preparation in a bain-marie without stopping turning with a whisk. When it sets, add the butter and cream. Stir for a few more moments.
Serve in small individual ramekins and decorate with the truffle slices.
Tip: You can also use summer truffle carpaccio, or black winter truffle peelings, which are very tasty, for an exceptional result!
Ingredients
- 8 fresh eggs
- 20 gr butter
- 4 tablespoons of fresh cream
- 32 gr of whole black truffles, canned
- Salt
- Pepper