Truffle blancmange

Ingredients

• 400 ml cream
• 75 ml whole milk
• 90 g White Sauce with White Truffle
• 80 g sugar
• 8 g leaf gelatine
• 1 vanilla pod
• Salt, to taste
• Fresh fruit (to decorate)

Preparation

1. Soak the gelatine leaves in cold water, then squeeze out the excess water.
2. In a small saucepan, bring the cream, milk, sugar, vanilla and a pinch of salt to the boil.
3. Remove from the heat and whisk in the gelatine and White Sauce with White Truffle.
4. Strain the mixture and pour into individual moulds.
5. Chill in the fridge for at least 3 hours.
6. Serve decorated with meringues and fresh fruit of your choice.