Truffles Desert Millefeuille – video

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!

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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.