Blanc de lait et noir de truffe


 Milk curd

  • 1 L milk
  • 20 g rennet

Truffle pesto

  1. 60 g fresh truffle
  2. Salt
  3. Lemon
  4. Virgin olive oil

Milk

curd Pour a litre of milk into a bowl over a double boiler and heat it to 32°C (check with a thermometer). Remove from the heat, add 20 g of rennet and mix it with a whisk. Remove it immediately into a flat tray, the thickness of the milk should be 1 centimetre. Keep on the table for 15 minutes (this is the time it takes to coagulate) and set aside in the fridge. The next day, turn the milk over on paper towels and onto another baking sheet. So that it can drain. Keep it cool. (Note that the longer the draining time, the more homogeneous the curd).

Truffle

pesto Crush 60 g of pureed fresh truffle in a mortar. Season with salt, a few drops of lemon juice and virgin olive oil. Heat the mixture at the last minute.

 Finish

Cut the surface of the milk into 6 squares, with the paper towels. Place a spoonful of hot truffle puree on the plate. Cover it with a veil of milk and sprinkle the surface with a few drops of olive oil and a pinch of fine salt. At the table, lacerate the preparation with a knife blade, to release the black of the truffle.

 

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