Cream Pompadour (Crème Pompadour)

Ingredients

• 3/4 litre béchamel sauce (white mother sauce)
• 5 décilitres lentil purée
• 5 décilitres pearl tapioca in white consommé
• 1 cuillerée truffle essence
• 2 cuillerées black truffle pearls
• cream

Instructions

1. Add five decilitres of lentil purée to three-quarters of a litre of béchamel sauce.
2. Add five decilitres of pearl tapioca (perles du Japon) in white consommé.
3. Add one spoonful of truffle essence.
4. Finish at the last moment with cream.
5. Garnish with two spoonfuls of black truffle pearls, scooped with a spoon to about the size of a pea.