Vanilla sauce:
- In a saucepan bring the milk, cream and vanilla bean split in half to the boil, add the chopped truffle to infuse.
- Whisk the egg yolk and sugar add the infused milk and cook the cream up to 85c
- Transfer to a container to cool down
Blanc manger:
- Whisk the egg white sugar until medium soft pic, add the chopped truffle .
- Butter or spray a coffee cup , add the egg white and poached in a bain marie for about 9 minutes .
- Wait a few minutes for the blanc manger to cool down remove a tbsp of blanc manger and add the praline cream
- Transfer on a plate upside down
- Add the truffle vanilla sauce, shave some truffle on the top and serve