Name: Truffle Cream
Prep time: 60 min
Cook time: 25 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 package cream cheese; 1 cup sour cream; 3 cups cow's milk; 1/2 cups bechamel sauce; 150 grams button mushrooms; 4 carrots, cut into crescent shapes; 30 grams leek, chopped; 1 clove garlic, finely chopped; 20 grams unsalted butter; 1 teaspoon oil , of white truffle; 1 tablespoon granulated chicken bouillon; 100 grams puff pastry; 1 egg; 2 tablespoons white wine

Preparation

35 mins

25 mins

Medium

Blend the cream together with the cheese and milk, separately in a saucepan place the butter, leek, garlic, carrot, and mushrooms until sautéed and the carrot changes color, add the white wine, let it reduce a bit, and add the blended mixture. Add the béchamel, season with the chicken concentrate, and add the truffle oil, let it simmer for a bit and remove from heat, in heat-resistant bowls pour the cream and add just three drops of truffle oil without stirring.