Truffle cream

10 grams	black truffle
10 grams	lime juice
10 grams	mustard
2 grams	salt
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.