Truffle-Pregnant Potato

12 servings

60 minutes

'Pregnant truffle potato' is a culinary masterpiece of French cuisine that combines the simplicity of rustic ingredients with the luxury of truffles. Baked in sea salt, the potato becomes a fragile shell for delicate truffle soufflé with white chocolate, nuts, and vanilla foam. This recipe blends the earthy richness of potatoes with the aromatic depth of black truffles, creating a harmony of textures and flavors. Such dishes were popular among French aristocracy where truffles symbolized sophistication. Served warm with cool vanilla foam, it adds to its refinement. 'Pregnant truffle potato' is perfect for special occasions, adding a touch of French elegance to dinner.

Energy value per serving

• Calories: 567
• Proteins: 16g
• Fats: 33.8g
• Carbohydrates: 50.6g

Ingredients

• Potato: 12 pc
• Egg yolk: 16 pc
• Sugar: 180 g
• Ground almonds: 70 g
• Wheat flour: 40 g
• Ground hazelnuts: 50 g
• White chocolate: 200 g
• Butter: 200 g
• Egg white: 12 pc
• Sea salt: to taste
• Milk: 400 ml
• Black truffles: 1 pc
• Cream: 100 ml
• White truffles: 100 g
• Vanilla pod: 1 pc
• Lemon: 0.5 pc

Cooking steps

1. Heat milk and cream with lemon zest in a saucepan. Whisk 4 yolks with 100 g of sugar, strain the milk and cream into them, and add a split vanilla pod. Stir and heat the mixture to 85 degrees and immediately cool in the freezer. Pour into a siphon and leave in the refrigerator for twelve hours.

   Required ingredients:

   • Milk: 400 ml
   • Cream: 100 ml
   • Lemon: 0.5 piece
   • Egg yolk: 16 pieces
   • Sugar: 180 g
   • Vanilla pod: 1 piece

2. Wash the potatoes well. Dry them, place on a baking sheet, and cover completely with salt. Bake in the oven at 180 degrees for forty minutes. Remove from salt and let sit at room temperature. Cut the top along the long side of the tuber. Scoop out the inside without damaging the walls. Sprinkle nuts inside — and into the oven for a couple of minutes.

   Required ingredients:

   • Potato: 12 pieces
   • Sea salt:  to taste
   • Ground almonds: 70 g
   • Ground hazelnuts: 50 g

3. Prepare the soufflé. Whisk the remaining yolks with sugar, add flour, mix, then add melted butter and white chocolate, and the potato pulp passed through a sieve. Mix, then add finely chopped black truffle. Gently fold in the whipped egg whites. Pour the mixture into potato molds and bake for nine minutes in a preheated oven at 200 degrees.

   Required ingredients:

   • Egg yolk: 16 pieces
   • Sugar: 180 g
   • Wheat flour: 40 g
   • Butter: 200 g
   • White chocolate: 200 g
   • Potato: 12 pieces
   • Black truffles: 1 piece
   • Egg white: 12 pieces

4. Serve warm soufflé in potato molds, adding cold vanilla foam and thin slices of white truffle.

   Required ingredients:

   • White truffles: 100 g