Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

Three things ensure success with this Aussie-Chinese classic: a firmly packed coating of breadcrumbs, very cold ice cream and very hot oil. Meanwhile, an enigmatic whiff of truffle in the butterscotch sauce takes this fun retro dessert to a whole new level. A half-cup measuring cup is perfect for scooping the ice cream out of the tub and rolling it in your hands is the easiest way to shape it into balls. The best way to egg and crumb anything is to use one hand to dip into the egg and the other to roll in the crumbs, at the end you’ll need both hands to press the crumbs onto the balls, but at least start out that way. Use a full-cream ice cream and commercial fine dry breadcrumbs for best results … and serve it with a glass of Truffle Hill Cane Cut Riesling.

Serves

4

INGREDIENTS
  • 500ml full-cream vanilla ice cream
  • 1 egg
  • 2 tablespoons milk
  • 1 cup fine dry breadcrumbs
  • Vegetable oil, for deep-frying

Truffle Salted Butterscotch Sauce

  • 125g unsalted butter
  • 100g (½ cup) brown sugar
  • ½ cup cream
  • 1 teaspoon Truffle Hill Sea Salt
  • 2 tablespoons Cointreau
METHOD

Roll ice cream into 4 balls, place on a baking paper-lined plate and return to freezer until very hard.

Lightly beat egg and milk together and place in a bowl. Place breadcrumbs in another shallow bowl.

Working one at a time, dip balls into egg mixture, then roll in breadcrumbs, pressing them on firmly. Return to the plate and freeze until hard.

Repeat the egg and breadcrumb mixture twice more, pressing and rolling the balls in your hands to firmly coat them and give a smooth shape, returning them to the freezer for at least an hour between coatings.

Return to freezer until very hard, preferably overnight.

Make Truffle Salted Butterscotch Sauce: combine butter, sugar, cream and salt in a saucepan and bring to the boil, stirring occasionally. Remove from heat, stir in Cointreau, transfer to a sauce jug and set aside.

Heat oil in a saucepan until very hot.

One at a time, use a slotted spoon to lower the balls into the oil for 20-30 seconds, just until they’re golden brown. Drain on paper towel.

Serve immediately with Truffle Salted Butterscotch Sauce.