About This Recipe
A succulent, sophisticated truffle recipe. Ideal for the festive season.
Ingredients
At Oliviers&Co
White Truffle Olive Oil
6 tbsp Parmigiano Reggiano & Truffle Cream
Truffle Salt
Olive Oil Truffle Slices
At the market
0.7oz cornstarch
13.5fl oz cream
4 eggs
5.3oz Beaufort cheese, grated
1 bunch chervil
1 bunch flat-leaf parsley
6 walnut kernels
Directions
Preheat oven to 329°F with bain-marie inside.
In a saucepan, warm the cream and mix with the cornstarch.
Beat the eggs with the beaufort, add the cream and the porcini & truffle cream. Mix well and pour into 6 ramekins, oiled with a little of white truffle olive oil. Place in the oven in a bain-marie and bake for 15 minutes.
Wash and drain the herbs, remove the leaves and chop coarsely. Season with 2 tbsp of white truffle olive oil and truffle salt.
Serve with unmolded flans, sprinkled with walnut kernels and truffle slices.