Hot cheeses & desserts

Ingredients :

• 1 Camembert
• 20g of black truffle
• 1 tsp. of black truffle oil
• 1 glove of garlic
• A few sprigs of fresh thyme

Preparation :

1. Preheat your oven to 180°C
2. Place the Camembert in a suitable ramekin. Using a knife, lightly incise the rind on the top in a criss-cross pattern.
3. Chop half of the truffle and insert it into the slits in the Camembert. Cut the other half into thin strips and arrange on top.
4. Add a drop of truffle oil, the thyme leaves and the thinly sliced garlic clove.
5. Bake for 15 minutes, until the cheese is melted and lightly browned.
6. Serve with slices of fresh or toasted bread

Variant :

Instead of fresh truffles, you can also use  broken black winter truffles

Difficulty :

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Preparation :

1. Preheat the oven to 200°C
2. Place the crottins in an ovenproof dish. Brush with honey and drizzle with olive oil.
3. Slice some of the black truffle over each crottin and reserve a few slices for decoration after cooking.
4. Place the crottins in the oven for 10 to 12 minutes, until golden and slightly melting.
5. Serve on a bed of green salad. Sprinkle with chopped walnuts and the remaining slices of truffle.

Ingredients :

• 4 goat's cheese crottins
• 1 black truffle (around 40g)
• 2 tbsp. of honey
• 1 tbsp. of olive oil
• 1 handful of chopped walnuts or hazelnuts
• Green salad to accompany

Variant :

For a more pronounced truffle flavour, you can opt for truffle honey and black truffle oil

Difficulty :

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Ingredients :

• 4 eggs
• 200mL of whole milk
• 50g of flour
• 50g of butter
• 100g of grated Parmesan
• 1 black truffle (around 40g)
• 1 pinch of nutmeg
• Salt, pepper

Variant :

To bring out the truffle a little more, you can use truffle butter and replace the Parmesan by some black truffle pecorino.

Preparation :

1. Preheat your oven to 200°C and generously butter individual ramekins.
2. Melt the butter in a saucepan, add the flour and mix to form a roux. Gradually whisk in the milk to make a smooth béchamel sauce. Season with salt, pepper and a pinch of nutmeg.
3. Remove from the heat and stir in the grated cheese and finely grated black truffle, keeping a few slices for decoration. Mix well.
4. Separate the egg yolks from the egg whites. Fold the yolks into the warmed béchamel sauce. Beat the egg whites until stiff with a pinch of salt, then fold them gently into the mixture.
5. Fill the ramekins 3/4 full and place in the oven immediately. Bake for 12 to 15 minutes, until the soufflés are puffed and golden.
6. Garnish with slices of truffle before serving hot.

Difficulty :

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Preparation :

1. Preheat your oven to 150°C.
2. Heat the cream over a low heat. Chop half the black truffle into the cream and leave to infuse off the heat for 10 minutes.
3. In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Drizzle in the infused cream while mixing.
4. Divide the mixture between the ramekins. Place them in a casserole dish and fill with hot water until the ramekins are halfway up. Place in the oven and bake in a bain-marie for 30 to 35 minutes, until the creams are set but still slightly shaky.
5. Leave to cool to room temperature, then refrigerate for at least 2 hours. Just before serving, sprinkle the creams with brown sugar and caramelise with a blowtorch.
6. Add thin slices of truffle on top for a visual and aromatic touch.

Ingredients :

For 4 people :

• 4 egg yolks 
• 50g of caster sugar
• 250mL of full cream
• 1 black truffle (around 40g)
• Brown sugar, for caramelising

Variant :

Instead of the fresh truffle, you can also use truffle oil or black truffle peelings to perfume the cream.

Difficulty :

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