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Truffle Raclette with Fresh Slices as a Finishing Touch
6
Convives
20
Préparation (min.)
25
Cuisson (min.)
Ingrédients
- Cheese & Truffle
- 1 half-wheel of raw milk raclette cheese, aged (approximately 2.5 kg gross – 1.2 kg consumed)
- 1 fresh black truffle (approximately 50 g)
- 1 small knob of unsalted butter
- Classic Garnishes
- 1.8 kg of potatoes (Charlotte or Amandine)
- 6 slices of cooked ham
- 2 slices of cured ham
- 6 slices of rosette salami
- 6 slices of Grisons meat
- 12 gherkins
- 1 small jar of pearl onions
- Seasoning
- Fleur de sel
- Freshly ground black pepper
A Truffle Raclette: The Elegance of a Reimagined Classic
A quintessential dish for sharing, truffle raclette transforms a warm moment into a true gastronomic experience. The generosity of a half-wheel melted over the flame reveals a creamy texture and authentic taste, enhanced by the delicacy of fresh truffle slices.
This subtle pairing embodies sincere and refined cuisine, where tradition meets product excellence. This gourmet raclette captivates with its balance of indulgence, sharing, and aromatic intensity. An elegant interpretation that elevates winter with character, making truffle raclette a recipe as simple to share as it is memorable to savor.
This subtle pairing embodies sincere and refined cuisine, where tradition meets product excellence. This gourmet raclette captivates with its balance of indulgence, sharing, and aromatic intensity. An elegant interpretation that elevates winter with character, making truffle raclette a recipe as simple to share as it is memorable to savor.
Cuisinez cette recette avec les produits Plantin
Peak season
![Périgord black truffle]( "Périgord black truffle")
![Périgord black truffle]( "Périgord black truffle")
Préparation
Prepare the Potatoes
Wash the potatoes thoroughly without peeling them to preserve their shape and aroma. Submerge them in a large pot of salted cold water, then bring to a boil. Cook for about 20 minutes until they are tender yet firm. Drain and keep warm in a clean cloth to maintain their fluffy texture until serving. For a successful black truffle raclette, ensure the potatoes are served hot, perfect with the melting raclette cheese.
Organize the Garnish and Truffle
Arrange the charcuterie harmoniously on a large platter, playing with volumes and colors. Drain the pickles and pearl onions. Gently brush the black truffle under a stream of cold water if necessary, then dry it thoroughly. Using a mandoline, slice the fresh black truffle into thin slices and store it in an airtight container to preserve its aromatic intensity. This preparation highlights the delicacy of the fresh truffle at the time of serving.
Melt the Half Wheel of Cheese
Place the half wheel of raclette cheese on the traditional device, with the cut side facing the heat source. Allow it to heat gently until the surface begins to melt and form a light golden crust. Using a raclette knife, carefully scrape the melted layer directly onto the hot potatoes. This authentic method develops more complex aromas and a particularly creamy texture, perfect for a generous and refined black truffle raclette.
Add the Truffle as a Finishing Touch
Once the freshly scraped cheese is placed on the plate, immediately add a few slices of fresh black truffle on top. The intense heat of the cheese instantly releases the woody and slightly musky notes of the black truffle. Add a twist of freshly ground pepper and, if necessary, a pinch of fleur de sel to enhance the dish without masking its delicate aroma. This finishing touch is the hallmark of an elegant, melting, and intensely fragrant black truffle raclette.
Astuce(s) du Chef Plantin
- Take the truffle out of the refrigerator 30 minutes before use to reveal its full aromatic palette.
- Scrape the cheese into thin, even layers to achieve a smooth and melting texture.
- Store the truffle with the cheese in an airtight container for 24 hours: it will subtly flavor the cheese before tasting.
Pour aller plus loin
Which truffle to use for a black truffle raclette?
To create a richly aromatic black truffle raclette, it is ideal to use fresh black truffle (Tuber melanosporum). This variety is renowned for its intense aroma, with woody and slightly chocolatey notes. Slice the truffle thinly using a mandoline or truffle slicer to evenly distribute its flavors over the melted cheese.
When to add the truffle in a raclette?
The black truffle should be added at the last moment, directly on the still-hot scraped cheese. The heat of the cheese allows its aromas to be fully revealed without altering them. This finishing touch with thin slices adds a gourmet flair and transforms a traditional raclette into a true festive dish.
How much truffle to plan for a raclette?
For a fragrant and balanced raclette, it is recommended to plan about 10 to 15 grams of fresh black truffle per person. Thanks to the thin slices, a small amount is enough to diffuse its aroma on the plate and enhance the melted cheese.
Can the truffle be prepared in advance?
Yes, you can prepare the truffle slightly in advance. It is advisable to take it out of the refrigerator about 30 minutes before tasting so that it fully expresses its aromas. You can also place the truffle in an airtight container with the cheese the day before: the cheese will naturally absorb its fragrance.
What accompaniments to serve with a truffle raclette?
Black truffle raclette pairs perfectly with traditional accompaniments: steamed potatoes, fine charcuterie (raw ham, Grisons meat, rosette), pickles, and pearl onions. These simple ingredients highlight the richness of the melted cheese and the aromatic subtlety of the truffle.
