Truffled Chantilly 

1.Pour the mascarpone and whipping cream into a bowl.

2.Add a teaspoon of 5% salted summer truffle powder and a tablespoon of the black truffle extra virgin olive oil preparation.

3.Blend until the mascarpone has a liquid consistency.

4.Pour the mixture into a siphon, insert the gas cartridge and shake the siphon upside down.

5.Leave to rest in the fridge for 30 minutes.

Assembling the verrines

1.Dice the pear and sprinkle with a little lemon juice. Add pepper and golden truffle-flavoured berries.

2.Bring the foie gras to room temperature, then dice it.

3.Place a layer of truffle-flavoured chantilly cream at the bottom of each glass. Then add the diced pears and foie gras. Finally, top with another layer of truffled chantilly.