INGREDIENTS FOR 4 PEOPLE
4 coarse potatoes
Pumpkin and Ginger Cream with Truffle 200 gr
Fresh cream 20 gr
4 eggs (whole)
2-3 slices of Dried Summer 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.
TRY OUR RECIPE AT HOME
Pumpkin and Ginger soup with Truffle
Freeze-dried Summer Truffle Petals