Black Truffle and Cranberry Blini.
TruffleHunter
15-20
Fluffy truffle infused blini topped with truffles cream cheese, cranberry and delicate shavings of black truffle. A luxurious twist on a festive canapé with a perfect balance of sweet, earthy, and savoury flavours.
Ingredients
- 120g plain flour
- 250ml whole milk
- 1 large free range egg
- 1 tbsp TruffleHunter Black Truffle Oil + 1tsp for the topping
- 100g full fat cream cheese
- Pinch of salt & pepper to season
- 15-20 slices of TruffleHunter Black Truffle Slices
- 2 tsp TruffleHunter Minced Black Truffle
- 15-20 freshly preserved cranberries (from a jar of sauce) or dried
- Small handful of fresh micro salad or cress
- Olive oil
Directions
- Weigh out and sieve the flour into a large mixing bowl.
- Make a well in the flour, add the egg and the TruffleHunter Black Double Concentrate Truffle Oil. Combine. Add milk a little at a time to form a smooth batter
- Heat a frying pan to a medium heat. Spray sparingly with oil.
- Place tablespoonfuls of batter mix in the pan and fry until golden. Repeat until all the mix is used.
- Drain on kitchen roll.
- To make the topping, add the TruffleHunter Minced Black Truffle, 1 tsp of TruffleHunter Black Double Concentrate Truffle Oil and a pinch of salt and pepper to the cream cheese. Mix well.
- Spread a little of the cream cheese mix on each blini, add an individual cranberry to each canape top with TruffleHunter Preserved Black Truffle Slices and a small amount of cress or micro salad.
