The world-famous St Alvere truffle market - featured in Black Diamond - opened on the first Monday in December.
I will be visiting the market next Monday, 13 December, taking photos and conducting short interviews with the sellers for this website. Make sure to bookmark this page for a return visit next week, when Bruno will feature a host of truffle information for fans of Perigord's famous black diamonds.
If your whistle has already been whetted, the market's French language website can be found here.
Below the jump is St Alvere's recipe of the month, for truffle crème brûlée. Truffles aren't just for savoury courses...
50 cl whole milk
25 cl whipping cream
1 vanilla pod
1 truffle
1 tsp red port
1 tsp truffle purée
2 apples (preferably golden)
8 egg yolks flavoured with truffles
[Note: to flavour eggs, just put them in a jar with fresh truffles for at least 48 hours.]
24 hours in advance
Put the milk, sugar, vanilla pod, whipping cream, port and truffle purée in a saucepan. Mix well with a whisk. Add the truffle and bring to the boil. Turn off the heat, cover, and let steep overnight.
On the day
1. Peel the apples, core and cut into even slices of half a centimetre. Poach for one minute in a sugar syrup (half water, half sugar), slightly lemony. Drain and reserve.
2. Arrange in the bottom of a ramekin 6 slices of apples rosettes. Retrieve the truffle, cut it into thin slices and use it to cover apples. Put to one side.
3. Separate the egg yolks and whisk vigorously to incorporate the puréed truffle cream you prepared the day before. Cover the apples with this mixture and bake for 30 minutes in a water bath in an oven at 140 degrees.
4. Allow to cool before putting the cream and apple mixture in the refrigerator where it will thicken.
5. Just before serving, cover the surface with a thin layer of brown sugar and grill under high heat until the required burnt, blistered effect has been achieved. Keep an eye on it, as the amount of time needed will vary depending on the heat of your grill.
Serves four.
I will be visiting the market next Monday, 13 December, taking photos and conducting short interviews with the sellers for this website. Make sure to bookmark this page for a return visit next week, when Bruno will feature a host of truffle information for fans of Perigord's famous black diamonds.
If your whistle has already been whetted, the market's French language website can be found here.
Below the jump is St Alvere's recipe of the month, for truffle crème brûlée. Truffles aren't just for savoury courses...
50 cl whole milk
25 cl whipping cream
1 vanilla pod
1 truffle
1 tsp red port
1 tsp truffle purée
2 apples (preferably golden)
8 egg yolks flavoured with truffles
[Note: to flavour eggs, just put them in a jar with fresh truffles for at least 48 hours.]
24 hours in advance
Put the milk, sugar, vanilla pod, whipping cream, port and truffle purée in a saucepan. Mix well with a whisk. Add the truffle and bring to the boil. Turn off the heat, cover, and let steep overnight.
On the day
1. Peel the apples, core and cut into even slices of half a centimetre. Poach for one minute in a sugar syrup (half water, half sugar), slightly lemony. Drain and reserve.
2. Arrange in the bottom of a ramekin 6 slices of apples rosettes. Retrieve the truffle, cut it into thin slices and use it to cover apples. Put to one side.
3. Separate the egg yolks and whisk vigorously to incorporate the puréed truffle cream you prepared the day before. Cover the apples with this mixture and bake for 30 minutes in a water bath in an oven at 140 degrees.
4. Allow to cool before putting the cream and apple mixture in the refrigerator where it will thicken.
5. Just before serving, cover the surface with a thin layer of brown sugar and grill under high heat until the required burnt, blistered effect has been achieved. Keep an eye on it, as the amount of time needed will vary depending on the heat of your grill.
Serves four.
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