Recipe of the season in Mas Conil

Recipe of the season

Black truffle ice cream

(*)This recipe won the first prize in the culinary competition of the Truffle Fair 2008, in Uzès


For 4 to 6 people:
2 eggs
5 tablespoons sugar
2 1/2 dl cream
20g of truffle (tuber melanosporum)

la truffe noire


2 days before the preparation, put the eggs and the truffle
in a well closed jar.

On the day of preparation, whisk together the yolks and sugar,
until the mixture whitens.

Reduce the truffle into very little lumps and incorporate into the mixture.
Whip the cream and incorporate it gently without waiting.
Beat the whites in firm snow.Using a spatula gently stir
in the appliance.

Pour this into a container and freeze.

Other recipes:

Asparagus au gratin
Asparagus Ricotta
Strawberries in Cévennes way
Pumpkin soup
Coffee jam
Tea jam
Lemon jam
Orange jam
Black truffle ice cream