Black Truffle Sabayon

Name: Black Truffle Sabayon
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 oz. fresh black truffle pieces or shavings; 3 tbsp. sugar; 4 egg yolks; 6 tbsp. rainwater madeira

Serves
serves 4

CHRISTOPHER BAKER

Using truffles in a dessert might seem odd, but this warm, frothy custard, mellowed with madeira, is a delicious way to experience truffles' unique flavor.

Ingredients

¹⁄₂ oz. fresh black truffle pieces or shavings
3 tbsp. sugar
4 egg yolks
6 tbsp. rainwater madeira

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Instructions

Step 1

Place truffle in a mortar. With a pestle, pound truffles into a paste. Add.sugar, and continue pounding until the mixture is uniform in texture.

Step 2

Combine egg yolks and the truffle sugar in a double boiler over simmering water. Whisk until mixture becomes pale yellow, warm, and creamy—about 4 minutes.

Step 3

Add madeira and beat vigorously until the sabayon (custard) is hot and thick enough to mound softly. Serve at once in parfait glasses.

Place truffle in a mortar. With a pestle, pound truffles into a paste. Add.sugar, and continue pounding until the mixture is uniform in texture.
Combine egg yolks and the truffle sugar in a double boiler over simmering water. Whisk until mixture becomes pale yellow, warm, and creamy—about 4 minutes.
Add madeira and beat vigorously until the sabayon (custard) is hot and thick enough to mound softly. Serve at once in parfait glasses.