Truffle infusion Process

Canberra chef Andrew Haskins provides a step-by-step process to get the most out of your truffle, transforming eggs, oil, brie, chocolate, cream, cheese, honey, risotto rice, butter and salt.

First: buy a 50gm truffle and cut into four evenly sized pieces, which we’ll call truffle piece 1, truffle piece 2, truffle piece 3 and truffe piece 4.

Step One – first infusion

• Truffle piece 1 goes into a glass gar with eight whole eggs. The perfume will infuse the egg and subtly flavour the raw egg.
• Truffle piece 2 goes into a glass jar with 500mls of cream.
• Truffle piece 3 is infused in a glass jar with pecorino or gruyere cheese.
• Truffe piece 4 is infused in a glass jar with 500gms of dark chocolate

After four days, remove the truffle, rinse under cold water, and dry extremely well.

Step Two – second infusion

• Truffle piece 1 is infused in glass with good quality olive oil which can be used for dressing, marinating and splashing.
• Truffle piece 2 is finely sliced and put through a quality brie (1300gm). Wrap the brie back in its wrapper, then glad wrap and refrigerate. Brie will be ready to eat in three days.
• Truffle piece 3 is infused with good quality local honey, again glass, refrigerated.
• Truffe piece 4 is placed in good quality risotto rice, in glass jar.

After four days, remove the truffle, rinse under cold water, and dry extremely well.

Final step – final infusion! 

• Truffle piece 1 is finely grated with 300gm of quality unsalted butter and whipped in a mix master (aeration helps in carrying the aroma).
• Truffle piece 2 is finely grated into a good quality salt. Use Ollsons or Murray River Salt. Keep chilled and in glass or freeze for a prolonged aroma. Then store in the fridge.
• Truffle piece 3 is shaved into a good quality vodka (glass). This will preserve the truffle for up to three months.
• Truffe piece 4 is shaved onto any array of dishes, perhaps truffle eggs, risotto… you name it.