Recipes by Marissa Whight exclusively for Madame Truffles
Below you will find recipes for starters, main courses and desserts, all of which hero the truffle.
Confit mushrooms, soft boiled egg and black truffle
The inspiration for this dish comes from the recipe ‘Slow-cooked Cep Mushrooms’ in Stéphane Reynaud’s Ripailles, which uses fresh porcini. Porcini works incredibly well with Black Truffle with its rich, earthy and woodsy flavour. If you can find them, you can substitute 12 porcini for the Swiss Brown mushrooms.
If you have any crumbs of Black Truffle left over from shaving, it’s nice to add them to your confit oil, bottle and leave for a few hours to infuse. Ooh la la – real truffle oil! But, because it’s the real stuff (not synthetic), you should enjoy within 2-3 days.
We also like to make this recipe as a shared starter by leaving out the eggs. We then thinly shave Black Truffle on the confit mushrooms. Garnish with hazelnuts, some basil and wild rocket oil, and serve with crusty bread to mop up the flavours.
3 tbsp good quality extra virgin olive oil (preferably with a lighter flavour)
4 garlic cloves, whole
16 medium-large Swiss Brown mushrooms, cleaned and left whole
1 sprig tarragon
30 g hazelnuts
50 g beetroot/baby spinach leaves
4 free range eggs
A handful of basil leaves
40 g crème fraiche
20 g Black Australian Truffle, thinly shaved
Wild rocket oil
20 g wild rocket
10 g flat leaf parsley, leaves only
1 tbsp extra virgin olive oil
A pinch of sea salt
Preheat oven to 120 degrees (fan). Pour the olive oil in a small oven-proof dish (with a lid) and place on the stove over a medium heat. When the olive oil starts to bubble, add the garlic and tarragon then arrange the mushrooms on top. Season the mushrooms with a pinch of sea salt. Place the lid on, put in the oven and cook for 3 hours. Halfway through, stir the mushrooms through the oil.
To roast the hazelnuts, place a fry pan on medium heat and add the hazelnuts. Shake the pan occasionally to turn them so they brown and the skins split (about 3-5 minutes). Put the roasted hazelnuts in a clean tea towel and rub the skins off. Don’t worry too much if some of the skins remain. Roughly chop and set aside.
To make the wild rocket oil, place all ingredients in a mortar and pestle (or a small food processor) and pound to a rough paste. Set aside until required.
About 15 minutes before the mushrooms are ready, bring a medium saucepan to boil. Ladle in the eggs and start your timer. Cook for 5 minutes, drain the water and refill the pan with cold water to stop the cooking process. When cool enough to handle, carefully peel the shell off each egg, place in a bowl and keep covered.
Cut the sourdough into four 1cm thick slices, toast and keep warm. Take the mushrooms out of the oven – they will have reduced by half their size. Put your beetroot and English spinach leaves inside the dish with the mushrooms, put the lid back on and let the leaves wilt for a few minutes. When ready, place some mushrooms, wilted leaves and a soft-boiled egg on each toast. Season each toast with a few pinches of salt (or to taste). Garnish each with some basil leaves, some hazelnuts and a little wild rocket oil. Then, dollop a little crème fraiche on each plate. Thinly shave Black Truffle on each and serve immediately.
Black Truffle, Buffalo Mozzarella, Caramelised Fennel and Basil Toast
Easy and delicious, truffle pairs beautifully with the creaminess of buffalo mozzarella, the subtle anise of caramelized fennel and the brighter anise of basil.
To shave the truffles, we recommend using Eugenio Brezzi Tartufi shaver. You can pick up one of these brilliant shavers from Madame Truffles in store or online.
The recipe for the carmelised fennel was inspired by Yotam Ottenlenghi’s ‘Caramelised fennel with goat’s curd’ recipe in his Plenty cookbook.
Serves 4 as an appetizer
30 g butter
3 small fennel bulbs
2 tbsp olive oil, plus extra to finish
2 tsp caster sugar
½ tsp fennel seeds
Grated zest of ½ lemon
2 medium buffalo mozzarella
10 g basil leaves
20 g Australian black truffle, finely shaved
For caramelised fennel, prepare fennel bulbs by removing leafy fronds and setting aside. Cut off some of the root part of each fennel and remove any tough or brown outer layers. Ensure that enough root remains to keep each slice intact. Cut each bulb lengthways into 1 to 1.5cm thick slices.
Heat a large frying pan to high and add half of the butter and half of the oil. When the better begins to foam, lay half the fennel slices in pan so they lay flat. Don’t overcrowd the pan. Sear the fennel for 2 minutes or until golden (don’t turn the fennel over or move it around during this time). Turn slices over and cook for a further 1 to 2 minutes, then lay on a plate. Add the remaining butter and oil to the frying pan and repeat process with the second half of the fennel.
Once all the fennel slices have been seared, add the sugar, fennel seeds and salt to the pan. Fry for 30 seconds, then return the slices to the pan and gently caramelize for 1 to 2 mins. Remove the slices from the pan and leave to cool on a plate. Scatter fennel with tender leaves of the fennel fronds and the lemon zest.
Slice the buffalo mozzarella into 1 cm slices and place on a plate. Cut baguette into eight 1 to 1.5cm slices on the diagonal and lightly toast.
Place two toasts on each plate. On each toast, place two slices of buffalo mozzarella, two slices of fennel and a few basil leaves. Thinly shave black truffle on the top of each toast, drizzle with olive oil and serve immediately. Enjoy!
Celery, Leek and Black Truffle Soup with Truffle and Gruyere Toasts
Serves 6 as an entree
40 g butter
50 g extra virgin olive oil, plus extra to drizzle
1 leek, sliced and washed
1 onion, roughly chopped
½ bunch (900 grams) celery, sliced and washed
2 bay leaves
1 litre good quality chicken stock
½ cup thickened cream (or more to taste)
1 tsp Truffle salt
40 g Australian black truffle, grated using a Microplane fine grater
Garnish for soup
10 g butter
1 tbsp extra virgin olive oil
4 large pine mushrooms, cut into 0.5 cm slices
2 slices sourdough, cut into 1.5 cm cubes
Handful tender celery leaves
20 g parmesan, thinly shaved
Truffle salt by Madame Truffles, to taste
Olive oil to drizzle
6 x 1.5 cm thick baguette, sliced on diagonal
10 g Australian black truffle, shaved
30 g gruyere, sweet and nutty is best
Preheat oven to 180 degrees (fan).
To make soup, melt butter in a large saucepan over medium heat. Add olive oil, leek, onion and salt. Sauté on a medium heat for around 10 minutes, until the leek and onion are soft and translucent; be careful not to let them brown. Add the celery and bay leaves. Sauté for a further 10-15 minutes, until the celery is soft and has lost some of its bitterness. Add the chicken stock and bring to boil then reduce to a simmer for 5 minutes. Remove bay leaves.
Place all the vegetables and half the stock in a food processer and leave to cool for 5 minutes. Blitz until as smooth as possible. Pass this mixture through a sieve over a bowl in batches. Discard the fibrous contents of the sieve. Transfer the soup to the large saucepan and re-heat to a simmer. Add cream and more salt to taste. Simmer for 3 minutes then keep warm.
While the soup is warming, start making the garnish. Melt butter over medium-high heat in frying pan and add olive oil. Add sourdough croutons to pan and fry for 5 minutes or until evenly browned. Add salt to taste and place browned croutons in oven for around 10 minutes or until crisp. Keep warm. To the same pan, add pine mushrooms and sauté for 5 minutes. Add salt to taste.
Preheat grill to 180 degrees. Lightly toast baguette slices. Thinly shave gruyere on baguette toasts. Grill until gruyere melts, but not browned. Turn off oven. Thinly shave truffle on toasts. Place toasts in cooling oven to keep warm.
In each bowl, arrange the garnish; a few pine mushrooms, a small handful of croutons, a few celery leaves and a generous shaving of parmesan. Pour hot soup around garnish and drizzle with olive oil.
Serve soup hot with black truffle and gruyere toasts. Enjoy immediately.
Baked Camembert with Black Truffle
We’ve chosen Camembert Fermier - Ferme de Jouvence. It’s a pasteurised Camembert made in the Ile-de-France region, west of Versailles. When cooked, it gives earthy and mushroom flavours that pair so well with Black Truffle.
We suggest serving with a sliced fresh baguette, seasonal raw vegetables (or crudités in French) and finely chopped roasted hazelnuts. It’s delicious to scoop up some gooey Camembert with a slice of baguette then dip into your hazelnuts.
Serves 4-6 as a starter
1 (250 g) Camembert wheel
10 g Black Australian Truffle, grated with a Microplane fine grater
Good quality extra virgin olive oil
A pinch of sea salt
1 sprig thyme (optional)
50 g roasted hazelnuts, finely chopped
Seasonal raw vegetables
Preheat your oven to 180 degrees (fan). Carefully slice off the top rind of the Camembert and place to one side. Finely grate your Black Truffle on top of the exposed Camembert centre and replace the rind on top. Cut a small (2cm) cross in the middle of the Camembert. Put your Camembert in a snug oven-proof dish so it stays intact during cooking. (Note - If your Camembert comes in a wooden box that’s stapled together, you can use this box instead of an oven-proof dish. But, we recommend tying a piece of kitchen string around the middle of the box just in case it’s glued together at any point – the glue will melt in the oven and the cheese will come goo-ing out!). Drizzle a little olive oil over the top and season with a pinch of sea salt. Scatter some thyme leaves if you’re using them.
Put your prepared Camembert in the hot oven and cook for 15-20 minutes, until the centre is gooey. Don’t overcook your Camembert or it will solidify again!
While the Camembert is cooking, prepare your accompaniments. Slice your baguette – keep fresh or toast (or you might just want your guests to rip chunks off like the French do!). Also prepare your seasonal raw vegetables. It’s best to select the freshest possible vegetables so they’re beautifully crisp. We serve this dish with halved asapargus spears (ends trimmed and cut on a diagonal), sliced Dutch carrots, sliced fennel, small florets of cauliflower and thin slices of radish. Finely chop the roasted hazelnuts and place in a small bowl.
When gooey, take the Camembert out of the oven and serve immediately with your baguette, crudités and hazelnut crumb. Bon Appetit!
Sea Scallop and Black Truffle Linguine with Crispy Kale
We suggest using large, sweet and milky sea scallops for this recipe, instead of the smaller and fishier bay scallops, which pair really nicely with black truffle.
Giorgio Locatelli’s Made in Italy was a source of inspiration for this recipe.
Serves 4 as a main
100 g unsalted butter, chopped into cubes
1 tbsp extra virgin olive oil, plus extra to garnish
2 golden shallots, very finely diced
1 garlic clove, finely chopped
600 g fresh linguine (we like Farinacci Brothers linguine)
400 g sea scallops, sliced in half into two discs
½ cup dry white wine
½ lemon, juiced
2 tbsp parsley, finely chopped
4 tbsp Grana Padano, grated plus extra to serve
25-30 g Black Australian Truffle
60 g kale, washed and patted dry
Olive oil spray
First prepare the kale. Preheat oven to 120 degrees (fan). Trim the stem off each kale leaf and tear each one into about 1 inch florets. Place the kale florets on a tray with baking paper, spray lightly with olive oil and put in the oven. Cook for 1 hour or until dehydrated and crispy. Remove from oven and set aside.
If the scallops have been in the fridge, bring to room temperature before cooking.
Fill a large saucepan with water, add a few grinds of sea salt and bring to the boil. Put the lid on and reduce the heat to low until required.
Place half the butter and 1 tablespoon of extra virgin olive oil in a large fry pan over medium heat. When the butter starts to bubble, add the shallots and garlic, and sauté for 2 minutes until soft but without letting them brown.
Bring the water back to boil and add the linguine. Cook until al dente (about 3 minutes if using fresh pasta). Drain, reserving about half a cup of cooking liquid.
Meanwhile, increase the heat in the fry pan to medium-high, add the scallops and cook for 1 minute, turning them half way through. Add the white wine, reduce the heat to medium and cook until it thickens and only a little wine is left.
Add the linguine and the rest of the butter to the fry pan and toss through. Add enough of the reserved cooking liquid to loosen the sauce. Take off the heat, add half the parsley, lemon juice, Grana Padano and toss through again. Season to taste. Thinly shave 20 g of Black Truffle into the pasta and toss again.
Serve each portion with some crispy kale, a scattering of parsley, extra Black Truffle shavings, a drizzle of olive oil and some grated Grana Padano.
Chicken Roulade with Black Truffle and Chestnut Stuffing
Roulade means ‘roll’ in French. It’s a fairly simple but impressive way to showcase the delicious Black Truffle stuffing. We suggest serving this dish with seasonal vegetables, like roasted Jerusalem artichokes, crunchy roast potatoes tossed with black truffle and blanched green beans with Pepe Saya's truffle butter.
Serves 4-6 as a main
30 g unsalted butter
2 tbsp extra virgin olive oil
3 chicken breasts (skin removed)
¼ cup dry white wine
1 ½ cups homemade (or good quality) chicken stock
2 tarragon sprigs
1 bay leaf
1 tsp white wine vinegar
1 tbsp parsley, finely chopped
1 tbsp extra virgin olive oil
1 garlic clove, finely chopped
2 thick slices sourdough, crusts removed
150 g chestnuts, whole roasted and peeled
1 tbsp chervil, finely chopped
½ lemon, zested
½ tsp sea salt
25-30 g Black Australian Truffle, grated with a Microplane fine grater
To prepare the chestnuts, cut a shallow cross in the top of each and roast in the oven for 15-20 minutes until tender. Remove from the oven and when cool enough to handle, peel off shells. Set aside.
To prepare the stuffing, put the olive oil in a small fry pan and sauté the garlic until soft. Break the sourdough into chunks and put in a food processor with the chestnuts, lemon zest, chervil and sea salt. Blitz until a course crumb forms. Transfer to a bowl, add the olive oil and garlic, egg and finely grated truffle.
To prepare the roulade, trim off any fat from the chicken breasts then butterfly. Lay each one flat on a chopping board, place a piece of cling wrap on top and, using a kitchen mallet, flatten each breast to about 1cm thickness. Be careful not to break the chicken apart. Lay two new pieces of cling wrap on the bench so they overlap each other lengthways. Place the smooth side of each breast face down, overlap them slightly so they form a rectangle (about 30cm x 20 cm) and season with a pinch of sea salt and black pepper. Using a spatula to scrape out the bowl with the stuffing (and all the grated truffle!), place the stuffing in an even row across the middle of the chicken breasts. Pick up the end of the cling wrap closest to you and roll the chicken tightly over the stuffing. Keep rolling the cling wrap so the chicken encases the stuffing and is shaped into a roll (about 30 cm x 7 cm). Replace any stuffing that has fallen out, twist the ends of the cling wrap tightly and place the roulade in the fridge for two hours.
Preheat oven to 180 degrees (fan). Take the roulade out of the fridge, remove the cling wrap and tie eight pieces of kitchen string evenly across the width and one piece lengthways to keep the roll together.
Add butter and olive oil to a large fry pan over medium heat. When it starts to bubble, put the roulade in the pan, season and sear until golden brown on each side (about 15 minutes). Place the roulade in the oven, cover with foil and cook for 10 minutes. Set the pan, with its juices, aside. Take the roulade out of the oven and leave to rest covered loosely with foil for 10 minutes.
While the roulade is cooking and resting, prepare the jus. Remove half of the butter and oil from the fry pan, place back on the stove and heat on medium-high. Add the wine to the pan to deglaze and simmer until it reduces by about half. Then add the stock, tarragon, bay leaf and a splash of white wine vinegar. Simmer until the jus thickens and about 1 cup remains. Season to taste.
Remove the roulade from the oven, cut into even slices and serve immediately with the jus and roasted seasonal vegetables.
Potato gnocchi, black truffle, mushrooms and toasted chestnuts
For this recipe, we highly recommend making potato gnocchi from scratch or buying it fresh from a quality Italian pasta maker, like Farinacci Brothers.
Giorgio Locatelli’s Made in Italy was a source of inspiration.
40 g dried porcini/forest mushrooms
6 chestnuts, roasted and peeled
120 g unsalted butter, diced and chilled
2 garlic cloves, finely chopped
300 g Swiss Brown mushrooms
½ cup dry white wine
1 kg potato gnocchi
1 bunch chives, chopped into short lengths
2 tbsp parsley, finely chopped
½ cup Grana Padano
½ cup Parmesan, finely grated
40 g Black Australian Truffle, thinly shaved or finely grated
Extra virgin olive oil, to drizzle
Preheat oven to 180 degrees (fan). To prepare the chestnuts, using a serrated knife, cut a shallow cross in the top of each and roast in the oven for 15-20 minutes until the skin has peeled back and they are tender. Remove the chestnuts from the oven and, when cool enough to handle, peel off shells. If the chestnuts are soft and mushy inside, they are probably spoilt.
Roughly chop the chestnuts (into 1cm chunks). Add the chestnuts to a fry pan on medium heat. Cook for about 2 minutes, tossing occasionally, until lightly toasted and fragrant. Take off the heat and set aside until required.
Rinse the dried mushrooms well, place in a small bowl and cover with warm water. Soak for 15-20 minutes, drain and reserve the soaking liquid.
Fill a large saucepan with water, add some salt and bring to the boil. Put the lid on and reduce the heat to low until required.
Remove any dirt from the mushrooms with a dry towel. Cut into about 1 cm thick slices. Melt half the butter in a fry pan on low-medium heat. Add the garlic and sauté for 1 minute, without letting it brown. Add the mushrooms, 2 tablespoons of the reserved mushroom water and season with a little salt and pepper. Stir the mushrooms through the butter, then cover with a lid and stew for 3-5 minutes. Check the mushrooms half way through and add more reserved mushroom water, if necessary to prevent frying (or they may turn bitter). Turn the heat to high, add the wine and cook until evaporated. Turn off the heat.
Bring the water back to boil and add the gnocchi. Cook on rapid boil until the gnocchi rise to the top (about 3 minutes). Drain the gnocchi, reserving 2 tablespoons of the cooking liquid. Place the fry pan with the mushrooms back on a medium heat, add the gnocchi and butter, and stir to coat. Add the chives, half of the parsley, chestnuts and Grana Padano, and gently stir again. Don’t leave the gnocchi in the pan for longer for 1 minute or they may start to disintegrate.
Just before serving, add enough of the cooking liquid to loosen the sauce. Then, thinly shave Black Truffle on top of the gnocchi, sprinkle with Parmesan and extra parsley, then drizzle with some extra virgin olive oil. Serve immediately.
Potato and Celeriac Gratin with Black Truffle
1 medium celeriac (about 400 g)
3 medium King Edward potatoes (about 600 g)
A wedge of lemon
400 ml thickened cream
6 sprigs of thyme, plus an extra 2 sprigs of thyme for garnish
1 bay leaf
¼ onion, skin removed
60 g Gruyere, thinly shaved
15 g parmesan, finely grated
30 g Australian Black Truffle, finely shaved (we recommend using Eugenio Brezzi shavers – pick up from Madame Truffles in store or online)
Preheat oven to 180 degrees (fan). Butter a small oven-proof dish.
Peel celeriac and potatoes, and using a mandolin (or a knife, if your skills are good), thinly slice the celeriac and potatoes. Bring a large saucepan of water to boil and add the sliced celeriac. Reduce to a simmer cook for 2 minutes then add the sliced potatoes. Cook for a further 7 minutes, or until they are tender but not falling apart. Drain water and set the potatoes and celeriac aside in a bowl.
Using kitchen string, tie 6 sprigs of thyme and a bay leaf together and place in a medium sized saucepan. Add the cream, peppercorns and quartered onion. Over a medium heat, bring the cream to a simmer. Reduce to low and simmer for 5 minutes. Take off the heat and leave to infuse for a further 10 minutes.
To prepare the gratin, place a layer of potato in the bottom of the buttered oven-proof dish, with the edges just overlapping. Then add a layer of celeriac and, on top of the celeriac, thinly shave 5 g of Black Truffle. Repeat this step until the remaining potato and celeriac is finished. Season the last layer of potate/celeriac with sea salt. On top of the last layer, evenly place the Gruyere slices and scatter finely grated parmesan and the leaves of two sprigs of thyme. Season again with a pinch of sea salt. Cook in oven for 30 minutes; the top should have a golden crust. Remove from oven and thinly shave an extra 10 g truffle on top to serve.
‘Croque Madame’ Truffles
Madame’s take on the tried-and-true Croque Madame. This decadent sandwich has two layers of truffle, egg, ham, sweet and nutty Gruyere, Emmental and lightly pickled beetroot. The pickled beetroot cuts perfectly through the richness, while complementing the truffle with earthiness and its touch of acid from pickling.
Vegetarians can enjoy just as much deliciousness by removing the ham.
1 tbsp butter, plus extra for buttering sourdough
4 slices sourdough (we’ve used Candied Bakery’s Apple Sourdough)
2 slices ham, thickly cut
6 slices Gruyere, sweet and nutty is best
2 slices Emmental
1/2 cup Béchamel
4 slices pickled beetroot, cut into matchsticks
30 g Australian black truffle, thinly shaved
Truffle Salt by Madame Truffles, to taste
Béchamel (makes about 1 cup)
250 ml full cream milk
1 bay leaf
25 g butter
20 g flour
A pinch of freshly grated nutmeg
A generous pinch of sea salt
3 beetroots, washed and trimmed
1 cup apple cider vinegar
1 cup water
½ cup caster sugar
2 star anise
6 cardamom pods, bruised
1 bay leaf
Preheat oven to 180 fan grill. Thinly cut four slices of sourdough and butter one side of each. Place the four slices under the grill, with the buttered side up. Grill for 3-4 minutes, or until lightly golden and toasted. Remove from grill.
Top two of the slices of toasted sourdough equally with sliced beetroot. On top of the beetroot, place 3 slices of Gruyere and a slice of Emmental. Grill until the cheese has melted then remove.
Place one slice of ham each on top of the melted cheese. Then spoon 1 ½ tablespoons of béchamel on top, being careful not spread it too far to the edges of the bread. On the béchamel, evenly layer 10 g of thinly shaved black truffle on each. Place the untoasted side of the other piece of sourdough on top of the truffle to make a sandwich, then spread 1 tablespoon of Béchamel on top of each.
To cook the eggs, place 10 g butter in a fry pan on medium heat. When the butter starts to bubble, crack in 2 eggs and cook until the white is firm but yolk is still runny. Place sunny side of egg on top of each sandwich. Season each egg with two generous pinches of sea salt and layer half remaining black truffle on top.
Put the milk, peppercorns and bay leaf in a small saucepan. Bring slowly to a simmer on medium heat. When starting to simmer, take it off the heat and drain the milk through a sieve into a small bowl. Discard peppercorns and bay leaf.
Clean the saucepan and place it back on the stove over a low heat. Add butter. When melted, add the flour and stir continuously for 1 minute. Be careful not to let the mixture brown at all. Add the hot milk in small amounts, stirring continuously until all the milk has been incorporated and the sauce is smooth.
Preheat oven to 200 degrees (fan). Wrap the trimmed beetroots individually in foil and roast in the oven for 45 mins or until tender. Leave to cool, unwrap and remove skins, which should peel off easily. Slice each beetroot into 0.5 cm thickness and pack tightly into 2-3 medium sized sterlised glass jars.
Put the vinegar, water, sugar, star anise, peppercorns, cardamom pods and bay leaf in a saucepan and bring to the boil. When boiling, take off the heat and pour the liquid into the jars filled with beetroot. Put the lids on and place the jars in a saucepan. Fill the saucepan with water until just under the lid. Boil the water for 5-10 minutes. Leave the jars to cool in the saucepan then remove from water and keep in the cupboard until you need them. Keep opened jars in the fridge.
Baked Ricotta with Black Truffle Honey and Seasonal Fruit
Truffle works beautifully with this light and savoury breakfast. Naturally sweet poached pears or fresh figs perfectly complement the earthiness of black truffle.
For extra decadence, we finely grate 5 g Black Australian Truffle into the ricotta mixture before adding the egg white. We then add 10 g of sugar to the egg whites after they reach firm peaks. Whisk until glossy and continue on with the recipe.
10 g butter, melted
900 g full fat ricotta
3 tbsp thickened cream
1 egg, separated
1 egg white
2 tsp vanilla essence
Truffle honey by Madame Truffles
2 firm beurre bosc pears
1 vanilla pod, halved
6 cardamom pods, bruised
Preheat oven to 170 degrees (fan). Brush ramekins well with melted butter.
In a large bowl, combined the ricotta, cream, egg yolk and vanilla essence well. Beat the egg whites to firm peaks. Add 1/3 of the egg whites to the ricotta mixture until just combined. Gently fold through the remaining egg whites, until just combined. Be careful to keep as much air in the mixture as possible.
Spoon the ricotta mixture equally into 4 ramekins and level each top. Bake for 35-40 minutes or until a skewer comes out clean. Leave to cool for 15 minutes.
While the ricottas are baking, prepare the poached pears. Peel the pears and, using a melon baller or a small spoon, remove the seeds. Halve the pears and lay the hollowed side down in a large saucepan; fill with 2 cups of water. Halve the vanilla pod and using a knife, scrape out the seeds from each half. Add vanilla seeds and pod, and the cardamom pods, to the poaching water. Bring to the boil then reduce to simmer and place the lid half way on the saucepan. Cook for 15-20 minutes or until tender (when you can easily insert a knife). Keep warm.
Using a knife, loosen the edges of the baked ricotta from the ramekin. Turn each ramekin onto a plate, serve with warm poached pears and drizzle generously with truffle honey. Baked ricotta can also be served at room temperature.
Truffle and Rosemary Pannacotta with Mandarin Sauce
Truffle pairs beautifully with the woody aroma of rosemary. A burnt mandarin sauce adds lovely contrast to the pannacotta, without overpowering the truffle.
500 ml thickened cream
250 ml full fat milk
5 g rosemary (about 1 large sprig)
½ cup (100g) caster sugar
30 g Black Australian Truffle, grated with a Microplane fine grater
1 ¼ sheets titanium leaf gelatin
6 half cup (125 ml) dariole moulds
Vegetable oil, to grease
¼ cup sugar
2 mandarins, juiced
1 tsp water, if necessary
Lightly oil the dariole moulds and set aside.
Combine cream, milk and rosemary sprig in a medium sized saucepan. Slowly bring to simmer over a medium heat. Soak gelatin leaves in cold water for 5 minutes. Once simmering, take the saucepan off the heat, put the lid on and let the cream sit for 10 minutes so the rosemary can infuse. Remove rosemary.
Squeeze out the excess water from the gelatin then add the soft leaves to the cream mixture. Stir the finely grated truffle and sugar into the cream and warm on a low heat for 3-4 minutes or until the sugar and gelatin has dissolved.
Place the empty moulds on a tray, then pour the hot mixture evenly into each mould, filling almost to the top. Place the tray in the fridge and leave to set for at least 4 hours, or overnight if you wish.
To turn out, carefully run a knife around the edge of each mould. Fill a container half way with hot water and submerge each mould briefly and then pat dry (repeat this step if pannacotta does not slide out). Turn pannacotta onto a plate.
Serve immediately with a drizzle of mandarin sauce and crumbled shortbread.
Heat small fry pan over medium-high heat and add sugar. Watch the sugar carefully as it dissolves and browns. When the sugar is a dark brown but not burnt, carefully add the mandarin juice to the pan. The sugar will ball as the cold juice is poured in but will dissolve again when the juice heat up.
When the juice and sugar has combined and thickened slightly, turn off heat. If the sauce is too thick to drizzle, add a teaspoon of water to loosen.
Black Truffled Crème Brûlée
Black truffle is great friends with cream, eggs and sugar so it’s no wonder that Madame’s take on Crème Brûlée is heavenly. We love truffle so suggest using 5 grams per serve, which gives a deliciously strong hit of black truffle. But you might like to adjust how much truffle you use, to suit your (and your guests’) tastes.
600 ml double cream
100 ml pouring cream
¼ tsp freshly ground cardamom
6 egg yolks
80 g caster sugar
15-30 g black truffle
40 g caster sugar
20 g brown sugar
Preheat oven to 150 degrees (fan). Put six small ramekins (about 150 ml capacity) into a large oven-proof dish and fill so the water comes half way up the side of the ramekins.
Put the cream and ground cardamom into a medium-sized heavy based saucepan. Over a low heat, bring just to a simmer then take off the heat.
Meanwhile, in a bowl, whisk the egg yolks and sugar until it becomes pale and thick.
In a thin stream, gradually pour the cream mixture into the egg mixture, whisking gently to combine. Using a spatula, transfer the brûlée mixture to a jug that will allow easy pouring then evenly pour this mixture into each ramekin.
Finely grate black truffle into each then with the tip of a spoon, gently combine the truffle into the cream. Skim off any bubbles from the surface. Place the dish into the oven and bake for 40-45 minutes or until the middle has a slight wobble. Leave to cool for 15 minutes and then chill in the fridge for four hours.
To caramelize the brûlées, combine the caster sugar and brown sugar. Scatter an even layer of the sugar on the top of each ramekin. Hold the blowtorch just above the sugar, moving it quickly over each part until caramelised. You can also use a grill, but you may need to put the brûlées back in the fridge for 30 minutes.
Baked Quince with Madame Truffles Ice Cream and Salted Truffle Caramel
We adapted Stephanie Alexander’s ‘Quinces Baked in Honey’ for this recipe.
2 quinces, washed well
60 g butter
2 tbsp Madame Truffles honey or another light honey
¼ cup water, plus an extra 1 tbsp for the caramel
1 tbsp caster sugar
¼ cup thickened cream
5 g Australian Black Truffle, grated with a Microplane fine grater
A pinch of sea salt
1 tub Madame Truffles truffle ice-cream
Preheat oven to 150°C (fan). Halve quinces without peeling, then remove pips and core from each with a melon baller or spoon to make a neat hollow.
Select a saucepan that will hold quince halves snugly and grease with a third of the butter. Arrange quince halves with the hollows facing up. Divide honey and remaining butter between hollows and pour water gently around sides. Cover with foil and bake for at least 3 hours until quinces are soft and a rich red.
Turn the oven off. Put the quinces on a plate and keep warm in the cooling oven. In the saucepan with the quince juices, add the sugar and 1 tbsp of water. Place the saucepan on the stove over a medium heat. Bring to a simmer and cook until the sugar dissolves and the syrup has turned to a rich brown (should only take a few minutes). Reduce the heat to low and add the thickened cream, the finely grated truffle and a pinch of sea salt. Stir well and heat for 1-2 minutes until the caramel is glossy and a drizzling consistency. Add another pinch of salt, to taste.
Serve the quinces warm. Place a quince on each plate, drizzle with truffle caramel and serve with a few scoops of Madame Truffles Ice Cream.