Black Truffle Crémeux with Tahitian Vanilla Foam

METHOD:

For black truffle cremeux:
Bring heavy cream and milk to a boil in a medium sauce pan. Remove from heat and add chopped black truffles. Cover with plastic film and let mixture infuse for 2 hours at room temperature.

Bring mixture to a boil again. Meanwhile, combine egg yolks and sugar in a stainless steel mixing bowl. Whisk the mixture until a change of color (from yellow to light yellow color).

Add yolk-sugar mixture to the truffle infusion. Cook like a crème anglaise: heat , stirring constantly, until mixture reaches 84ºC (183ºF) and naps the back of a wooden spoon.

Stop cooking immediately. Add rinsed and soaked gelatin. Stir well to combine. Fill each shot glass half full and refrigerate.

For Tahitian vanilla foam:
Using a paring knife, open and scrape the seeds of vanilla bean into the heavy cream; add scraped pod also. Bring this mixture to a boil then refrigerate overnight.

The following day, discard bean pod and add white pepper. Whip this mixture by hand using a whisk to make sure to get the maximum volume.

Spoon some of the foam on top of the Truffle Cremeux and serve immediately with 2 sugared puff pastry sticks.