Ingredients

• 120g plain flour
• 250ml whole milk
• 1 large free range egg
• 100g full fat cream cheese
• Pinch of salt & pepper to season
• 15 slices of TruffleHunter fresh black truffle
• 2 tsp TruffleHunter fresh black truffle grated
• 1 tbs TruffleHunter double concentrate black truffle oil
• 15-20 freshly preserved cranberries (from a jar of sauce)
• Small handful of fresh micro salad or cress
• 40g unsalted butter cut into 4 portions

Method

1. Weigh out and sieve the flour into a large mixing bowl.
2. Make a well in the flour, add the egg and the TruffleHunter Black Double Concentrate Truffle Oil , combine as best you can and add milk a little at a time to form a smooth batter.
3. Heat a frying pan to a medium heat. Add ¼ of the butter (10g)
4. Once the butter has melted, place 1 tbs of batter mix in the pan, repeat this action until all the mix is used, clean the pan in-between batches. Fry until golden.
5. As each batch is finished cooking, set aside on a piece of kitchen roll on a plate or tray ready for decorating.
6. To make the topping, add the grated TruffleHunter fresh black truffle and a pinch of salt and pepper to the cream cheese. Mix well.
7. To finish, add an individual cranberry to each canape top with a fresh black truffle slither and a small amount of cress or micro salad.