Ingredients

• 1 tablespoon butter
• 2 ounces shallots, chopped
• 1 clove garlic, chopped
• 1 bay leaf
• 1 sprig thyme
• 10 ounces white mushrooms
• 8 ounces water
• 8 ounces heavy cream
• Salt and pepper
• 3 egg yolks
• 1 tablespoon water
• 1/4 tablespoon white truffle oil
• Salt and pepper
• 6 slices white truffles

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Instructions

1. To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes. Add the water, bring to a boil, and cook until mushrooms are tender. Pour the mixture into a blender or food processor, and process until smooth. Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
2. To make the sabayon, use a stainless steel bowl over a double boiler. Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
3. To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl.