eat tasting easy to make fruit skewers for kids. A great
huck in the cup of fruit. mix on the turner. If
about 2 hours).
Using truffle scoop, scoop out ganache and
kin and meat. Insert the truffle slices under the loosened skin
ake layers.
ASSEMBLE THE TRUFFLE CAKE:
Line the inside
often sold near fresh fruit).
IF MAKING TART SHELLS
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8
Fill whatever size cup you want with ice.
Fill the cup the rest of the way with the Fruit Juice. I find, since we had a large harvest of Pomegranates this year, this recipe works well with natural Pomegranate juice. But you can use any fruit juice.
Pour the ice-juice mixture into your blender container.
Peel and break the banana into the same blender container.
If using sweetener, and it to the blender container before processing.
Process until as smooth as you like.
n my Chocolate Tart Dough recipe regarding this step.)
Center
ire rack.
For the fruit & spice muffin, sift the mixed
Combine all ingredients in large bowl; mix well. Cover tightly. Store in a cool, dark place at least overnight or for up to a month, stirring occasionally.
Use this basic fruit mixture recipe to make one deep 9-inch round cake, one boiled pudding and about 48 fruit mince tarts.
ntil melted.
Add the truffle oil and stir well, remove
In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste.
Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
Cook's Notes:
White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.
ay be worth giving the fruit a second coating.
If
melt butter in omlete pan, and add chopped up truffle (the whole truffle can be used). Saute over low heat.
whip eggs and add to truffles.
add salt and pepper to taste.
when omlete is done, add small amount of sour cream and fold onto plate.
etween muffin liners. Add a truffle to each recess then top
medium bowl, combine the truffle butter, shallots, salt, and pepper
ver mix.
Add grated truffle.
In medium saucepan, bring
rom heat and stir in truffle butter or oil until incorporated
hin slices.
Pour the fruit cocktail can through a sieve