Blanc Manger with Truffle

Philippe Mouchel, Philippe Restaurant


Vanilla sauce:
300 ml milk
200 ml cream
80g sugar
7 egg yolks
1 vanilla bean
2 g shaved truffle

Blanc Manger:
250g egg white
60g sugar
1 g Chopped truffle
Valrhona creme praline


Vanilla sauce:

In a saucepan bring the milk, cream and vanilla bean split in half to the boil, add the chopped truffle to infuse.

Whisk the egg yolk and sugar add the infused milk and cook the cream up to 85c

Transfer to a container to cool down 

Blanc Manger:

Whisk the egg white sugar until medium soft pic, add the chopped truffle 

Butter or spray a coffee cup, add the egg white and poach in a bain marie for about 9 minutes 

Wait a few minutes for the blanc manger to cool down, remove a tbsp of blanc manger and add the praline cream

Transfer on a plate upside down

Add the truffle vanilla sauce, shave some truffle on the top and serve 

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