500ml thickened cream
¼ tsp salt
5 egg yolks
110g caster sugar
1 tsp vanilla extract
8g/1 tbs finely grated black truffle
1 tsp black truffle oil
Pear and Vanilla Coulis
2 tbs caster sugar
1 vanilla bean, seeds scraped
2 large pears, peeled, cored, chopped
White Chocolate Truffle (makes 8 truffles)
120g white chocolate, chopped
2 ½ tbs thickened cream
¼ tsp grated white truffle
1. To make ice cream, heat cream, milk and salt in a heavy-based saucepan over medium heat, without boiling, until hot.
2. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until custard is thick enough to coat the back of a spoon. Strain. Stir in remaining ingredients. Cover surface of custard with cling film. Cool to room temperature. Refrigerate until cold. Churn in an ice cream maker according to manufacturers instructions. Freeze.
3. To make coulis, stir sugar and water in a small saucepan over low heat until sugar dissolves. Add pear. Simmer until pear is tender. Drain. Blend or process pear and vanilla seeds until smooth. Pass through a sieve.
4. To make white chocolate truffle, line a shallow dish with cling film.
5. Place chocolate in a heatproof bowl.
6. Stir cream and truffle in a saucepan over low heat until hot. Pour over chocolate. Stand 2 minutes. Stir until smooth and combined. Cool. Pour into prepared dish. Refrigerate until firm.
7. Line a tray with baking paper. Roll chocolate mixture into walnut size balls. Roll in cocoa. Place on prepared tray. Refrigerate.
8. Spread coulis on serving plates. Top with white chocolate truffle and truffle ice cream.
Truffles have a powerful intense flavour. Adjust the quantities to suit your taste if need be.
This dessert would work well with the addition of a vanilla sponge or butter cake to add a little texture and balance.
If fresh truffles are unavailable, you could try using a truffle paste.