Freezing: butter with PĂ©rigord truffle
recette a la truffe
recette a la truffe

Once the base preparation is ready, roll small pieces between the palms of your hands to make quail's egg-sized portions. After 24 hrs in the fridge, place portions separately on a tray in the freezer. Once frozen, vacuum pack the little egg shapes in lots of 8 to 10, so that they are conveniently portioned for instant use. Once vacuum packed, or as air tight as possible, place the bags immediately in the freezer. As long as the butter portions remain well sealed, they can be stored until the following season.

att A defrosted truffle is a little softer than a fresh truffle, but it retains nearly all its flavour.