While I’m waiting for my French press to steep (unleaded joe), I find myself slathering white truffle oil on Cabrales cheese. No joke, I’m “insta-blogging” right now – I got out my camera and took a picture of the jar, uploaded it, and voila! Oh, and now my coffee’s ready.
Wash out mouth. Okay, now I’m good to go.
Well, here are some thoughts on LuLu’s white truffle honey. While the white truffle infusion is nice and strong, the problem is that the honey is actually “oily” – and the honey and the oil separate, so you have to constantly stir it to keep them together. I think it’s partly due to the fact that the honey is rather crystallized and “rough.”
There was a white truffle honey that I had once in a restaurant (served on a cheese course) that was nearly clear, and the honey was smooth and liquidy – without the oiliness. It also had a nice heady white truffle infusion, but not as heavy-handed as LuLu’s. I wish I knew where that white truffle honey was from. Anyone out there have any suggestions? Experiences? Would love to hear about them!
Oh – and this is what I like to do with white truffle honey (besides I slathering it on cheese). It’s great on herby foccacia, on scrambled or sunny-side up eggs (really), or even drizzling it over carmelized scallops. Yum.