Truffle Chawanmushi

• 185 g milk
• 185 g cream
• 2.5 g

Mix the milk, cream, truffle peelings, soy, salt and eggs in a bowl and whisk until smooth. Check the seasoning and adjust to taste.

Pour 80g of the mix into each bowl and tightly wrap the top in clingfilm. Steam the chawanmushi in a bamboo steamer for about 8 to 10 minutes until set, or cook in a bain marie in the oven at 90°C: it should wobble slightly but not look like it would pour.