Prepare a cream of two eggs (see note at the end of the page). Mix yolks and sugar in a pan, boil milk in another pan. Slowly add milk to yolks and sugar, and warm the mixture to about 80°. Do not let the mixture start to thicken. Sift it and add truffles to the mixture Let stand for 15 minutes.Add truffled sauce and cream to the mixture; place in freezer until frozen. Before serving, remove from freezer, and when mixture is cold enough (but not frozen) put it in an ice-cream machine or a kitchen mixer for 6-7 minutes. The cream: put 2 yolks and one egg white in a bowl, add two spoons of sugar and 2 of flour, Sift together. The cream will be the basis which will heighten the taste of truffle. If one lump of flour goes into one's palate the entire work would be useless. Another precautions: add the flour very slowly. Mix eggs, flour and sugar carefully, and put the whole mixture in a small pan in which 400gr of milk has been warmed up. Place pan on low flame and mix constantly. When mixture starts to thicken continue mixing for 5 more minutes. Remove pan from flame, but continue mixing for a while so the cream doesn’t stick to the bottom. This prevents mixture from tasting burnt.
Urbani Truffles USA Corporation - 10 West End Ave, New York, NY, 10023, USA
Voice: 212-247-8800 / Fax: 212-247-8900
Email to info@urbani.com / Skype:
Business hours: Monday to Friday 9am - 5pm
INGREDIENTS
19.8 fl oz. milk
16 fl oz cream
2 2/3 cups sugar
14 yolks
13.2 fl oz. truffled sauce
½ cup. finely cut summer truffles
sticks of chocolate
Prepare a cream of two eggs (see note at the end of the page). Mix yolks and sugar in a pan, boil milk in another pan. Slowly add milk to yolks and sugar, and warm the mixture to about 80°. Do not let the mixture start to thicken. Sift it and add truffles to the mixture Let stand for 15 minutes.Add truffled sauce and cream to the mixture; place in freezer until frozen. Before serving, remove from freezer, and when mixture is cold enough (but not frozen) put it in an ice-cream machine or a kitchen mixer for 6-7 minutes. The cream: put 2 yolks and one egg white in a bowl, add two spoons of sugar and 2 of flour, Sift together. The cream will be the basis which will heighten the taste of truffle. If one lump of flour goes into one's palate the entire work would be useless. Another precautions: add the flour very slowly. Mix eggs, flour and sugar carefully, and put the whole mixture in a small pan in which 400gr of milk has been warmed up. Place pan on low flame and mix constantly. When mixture starts to thicken continue mixing for 5 more minutes. Remove pan from flame, but continue mixing for a while so the cream doesn’t stick to the bottom. This prevents mixture from tasting burnt.