Black Truffle and Cranberry Blini

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.

let's get to it

how to make

Serves: 15-20

120g plain flour 250ml whole milk
1 large free range egg
1 tbs 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

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.

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