Place the truffles in a sealed container with the whole eggs and butter and infuse for 24-48 hours.
Place milk, cream, butter and cheese in a bowl and stand in a warm place for one hour.
Whisk the cheese and milk mix with the egg yolks, and cook over a bain marie until the mix thickens.
Once thickened, spoon on to slices of crusty breadand shave over lots of white truffle.
Enjoy with our Stoneleigh Wild Valley Marlborough Pinot Noir.
Trending This Week