White Truffle Custard Food

WHITE CHOCOLATE TRIFLE

Steps:

• To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
• Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
• The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
• Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.

WHITE TRUFFLE CUSTARD

Steps:

• Heat oven to 250 degrees. In a medium sauce pan over low heat, bring the cream and milk to a simmer. Place the eggs and truffle oil in a blender and, with the motor running, slowly drizzle the warm cream mixture into the eggs and oil in blender. Season with salt and pepper. Skim off foam.
• Butter 6 2-ounce ceramic ramekins or custard dishes. Place them in a large baking dish, and pour in hot water to come halfway up the sides of the ramekins. Carefully pour the custard mixture into the ramekins, filling to 1/4 inch from the top. Bake for 30 to 40 minutes, until just set.

TRUFFLE SAUCE

Steps:

• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

TRUFFLE CUSTARD

Steps:

• Whisk eggs and yolks in a bowl until mixed. Heat the milk and butter to boiling in a small saucepan. Whisk the milk into the eggs quickly. Add salt to taste and the truffle oil. Pour into small buttered ramekins (they should hold only 1/4 cup) or into eggshells that have the tops cut off carefully with a knife, emptied and cleaned. (This is somewhat precarious work - you need to score a cutting line with a sharp knife all around the top of the egg, then with a sawing motion and a small, serrated knife, cut into the egg. If you have scored it enough, the shell with break along the line and you can gently pull the top off.) If you are using eggshells, place them in a mini-muffin pan to keep them upright. Place the muffin pan or ramekins into a baking pan and fill half way with boiling water. Place your water bath in a 325 oven and bake until just firm, about 10-15 minutes. While your eggs are baking, reduce the beef stock (It must be homemade or frozen- tinned will not do) until it is syrupy. You can find high quality frozen beef stock or glaci in stores with a good gourmet selection. Add the black truffle, adjust the salt if needed and pour a teaspoon of this on top of the custard. Serve immediately. You can place the eggs in egg cups or on a little hill of rock salt in a saucer.

TRUFFLE CUSTARD WITH CABERNET SAUCE

Steps:

• Position oven rack in the middle of oven; preheat oven to 325°; lightly butter the ramekins.
• In a small saucepan, heat the milk just until steam begins to rise.
• In a big bowl, beat the egg and egg yolks lightly with a fork; add in salt and white truffle oil.
• Slowly stir in hot milk until blended.
• Place the prepared ramekins in a baking pan lined with a dish towel.
• Ladle the egg mixture into the ramekins.
• Set the pan on the oven rack; carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake for 10-15 minute, or until set and a knife inserted near the edge comes out clean.
• Remove from oven and immediately remove the ramekins from the water bath with a dish towel.
• While the custards are baking, reduce the beef stock until it is syrupy, about 6 minutes; add in the wine; stir to combine.
• To serve: place the warm custards on individual plates; top each one with truffle shavings and drizzle 1-2 teaspoons of warm wine sauce; serve immediately.

TRIFLE CUSTARD

Steps:

• Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
• In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
• Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
• Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
• Pass through a fine sieve and cool thoroughly in the fridge.