I have been using white and black truffles with desert for 30 years. So what happens when you are faced with two excellent deserts very different from one another? ……eat both!
This time a new twist to the millefeuille made with a fresh truffle cream (no synthetic oil) and Alba’s first white truffles of the season thinly sliced over top make it a crazy fantastic desert.
Now imagine a homemade traditional Panettone made with blueberry fruit, and served side by side with the creamy cream made with Italian Piedmontese white truffles.