A White "Truffle" Christmas

Truffle season is hitting London, and like a snowstorm in the heart of winter it's hitting us hard and where it hurts. Everywhere truffle dishes are appearing on the menu, whether it's in a French bistro or a Spanish Tapas bar, everybody is taking part during these few months of truffle crazyness and that's not any different for us at The Arts Club.

Our kitchen team has created a truffle menu for our diners with about five truffle dishes on there, from a very nice burrata with truffle dressing to a robust steak with seared fois gras, truffle and madeira sauce. Only one thing was missing on that menu and that's a dessert I thought, so I asked my chef in the arts club if he would like a truffle dessert to complete his menu, and with a yes as the answer, I went of to my pastry kitchen to create a new dessert.

It's not easy making a dessert with truffle, because first and foremost they have a pungent taste and smell, as well they are extremely expensive. So I was thinking since the flavour and smell of a truffle is so outspoken it should be combined with a more rich, earthy maybe even nutty tasting partner. First thing on my mind are "Roasted Hazelnut"

Other things popped into my mind but I've learned to stick to my first thought when it comes to desserts so on the menu now in The Arts Club is a "White truffle and roasted hazelnut vacherin". A white truffle meringue with Roasted hazelnut and brown butter ice-cream, white truffle anglaise and roasted hazelnut shavings and fresh white truffle.

Although this was not an easy dessert to make I'm very pleased with the result, the flavours match well together and I believe it's a nice and light dessert to finish your meal with, So once more it has been proved that there are no limits, nor restrictions in pastry.