Recette
Recipe proposed by the Terra Ventoux cellar, whose vines are surrounded by these truffle oaks which ripen the Black Diamonds every year.
Ingredients
• 5 very fresh eggs
• a 50g truffle
• 50g butter
• 50g fresh cream
• 5 pinches of salt
• 5 turns of the mill
It is necessary to brush the fresh truffle before peeling it very delicately, then to chop it very finely. The more it is detailed in fine pieces, the more the flavors of the truffle will diffuse in the preparation.
Mix the eggs then add the salt, the pepper and the finely chopped truffle. For the brouillade to be airy, the cooking must be done in a bain-marie. Bring two pans for cooking. Melt the butter in the pan and add the preparation, then stir constantly! For this recipe, your wooden spoon is an essential utensil. When the preparation begins to take, add the fresh cream and continue to turn constantly with your spoon.
As soon as the preparation has a foamy and creamy appearance, it's ready! Above all, do not overcook the brouillade at the risk of losing its softness.