Ingredients for 4 people
- 1 egg for each cloud (1 person)
- 15 gr black summer truffle or of higher quality
- 7 gr Pergola Fine White Truffle
Break the eggs and separate the albumen from the yolks, then mount the whites and place them on a sheet of baking paper trying to create small clouds. Make a hole in the center of each cloud. Cook for three minutes at 230 degrees, then place a yolk in the center of the cloud and cook again for three minutes. Cover the cloud with thin truffle blades. You can customize the recipe with parmesan and toast as a side dish.
ELEGANT, EASY AND HEALTHY!!!