Boletus cream
yolk and truffle

1h 15 min

4 servings



For the cream

2 cloves garlic
½ onion
1 leek
500 grams of boletus
1 liter of vegetable broth
200 grams of Quescrem Christmas


For the cured yolk

4 yolks
0.2 liters of soy sauce



Seasonal truffle slices




For the boletus cream

1. In a saucepan, sauté the garlic cloves, onion and leek until tender.
2. Add the chopped boletus and poach everything together.
3. Cover the mixture with the vegetable stock and cook for 15 minutes.
4. Grind the preparation and then pass it through a strainer (chinois).
5. Return the cream to the saucepan and bring to a boil.
6. Remove from heat and add the Quescrem Christmas cheese.
7. Stir with a whisk until the cheese is completely melted and the cream has a smooth texture.


For the cured yolk

1. Separate the yolks from the eggs.
2. Soak the yolks in the soy sauce for 1 hour.
3. Remove the yolks from the sauce and temper slightly with a kitchen blowtorch.


1. In individual plates, plate the boletus cream.
2. Place a cured yolk in the center of each plate.
3. Just before serving, grate seasonal truffle slices over the cream.

Enjoy your boletus, egg yolk and truffle cream!