The final course of the Valentine’s Day dinner is a dish I stole from Le Bernardin. During a 12-course tasting menu there, one of the first courses was a single oyster served with a black truffle cream on top. It was incredible. Since then I have recreated the dish twice, and it’s always been a big hit.
Black truffle cream is sold in small jars, and is chopped black truffles packed in oil. It is certainly not cheap, but there is a lot of flavor packed into those small jars, and a little bit goes a long way.
Oysters with Black Truffle Cream (serves 2):
- 1 dozen oysters, shucked on the half shell
- 1/2 cup heavy cream
- 1 t salt
- 1 T black truffle cream
In a small pot, bring the cream, salt, and truffles to a gentle boil. Reduce heat, and using a hand blender, blend the mixture until smooth. Pour the hot cream over the top of the oysters on the half shell, and serve immediately.