POTATOES MILLEFOGLIE, PUMPKIN AND GINGER CREAM WITH TRUFFLE

Slam the eggs with the cream and the Pumpkin and Ginger Cream with Truffle, then season with salt. Slightly cut potatoes; cover with baking parchment paper a little baking sheet with tall edges, wield potato slices and the mixture described above and press. Once reached a thickness of 4/5 cm, cover with baking parchment paper. Cook in oven for 40 minutes at 170° C, check the degree of cooking by using a wooden stick. Cool down and cut creatively. We better taste it the day after, leaving the millefoglie in the fridge for a night to rest. Serve warm with a spray of Pumpkin and Ginger Cream with Truffle and 2-3 slices of Dried Summer Truffle as decoration.