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Truffle cream

10 grams

black truffle

10 grams

lime juice

10 grams


2 grams


30 grams

egg yolk

30 grams

sushi vinegar

140 grams

neutral oil

Transfer the truffle into a blender together with the lime juice, the mustard, the salt, the egg yolk and the sushi vinegar. Mix this till smooth. Then add the neutral oil and emulsify this. Now transfer it into a piping bag and keep it in your fridge for later.


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