A refined and elegant dish that transforms humble potatoes into something extraordinary. Layered with truffle pumpkin and ginger cream, fresh eggs, and finished with summer truffle — this millefoglie is perfect for a special dinner or as an impressive side dish.
Ingredients (serves 4)
- 4 large potatoes
- 200g Pumpkin and Ginger Truffle Cream
- 200g fresh cream
- 4 whole eggs
- 2-3 slices of freeze-dried summer truffle (Tuber aestivum)
Method
Whisk the eggs together with the fresh cream and the Pumpkin and Ginger Truffle Cream. Season with salt.
Slice the potatoes thinly — a mandoline works best for even slices.
Line a small deep-sided baking tin with parchment paper. Alternate layers of potato slices with the egg and cream mixture, pressing down firmly as you go. Continue until you reach a thickness of approximately 4 to 5 cm, pressing well between each layer.
Cover with a sheet of parchment paper and bake at 170°C for approximately 40 minutes. Check doneness by inserting a wooden skewer — it should pass through cleanly.
Allow to cool completely, then cut into portions as desired.
Tips
For the best result, prepare the millefoglie the day before and leave it in the refrigerator overnight. The layers will set beautifully and the flavours will deepen. Simply reheat before serving.
Serving
Serve warm with a drizzle of Pumpkin and Ginger Truffle Cream and 2 to 3 slices of freeze-dried summer truffle as a finishing garnish.
