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Madeleines con mantequilla de trufa


"Con Harina en mis zapatos" realizó una receta riquísima con nuestra mantequilla dulce con trufa.
La podéis encontrar la receta en el link adjunto, donde la explica paso a paso de una manera muy sencilla.

¡Sorprende con este fabuloso postre!


Black Truffle Pearls
200 g surimi crab
100 g mayonaise

Grind well the surimi crab, mix with the mayonaise and add salt and pepper to taste. Fill the vol-au-vents and top with Black truffle pearls. Easy and quick to make!


-          Pre baked tartlets  (can be bought at any supermarket)
-          1 brick of cream cheese

-          A handful of nuts (Wallnuts, pine nuts and almonds)
-          1 Fresh black truffle, tuber melanosporum
-          1 jar of Acacia Honey with summer truffle

Mix the cream cheese with the grated truffle in a bowl, and let it rest for 24h.
The next day, add 3 tablespoons of Acacia Honey with summer truffle. Fill the tartlets. Chop the nuts and sprinkle them over the shortcakes. Garnish with gratted or laminated fresh black truffle.


-          Small cones (can be  bought at any supermarket)
-          500g of boletus edulis or fungi porcini
-          ½ onion
-          a dash of olive oil
-          200ml heavy cream
-          Salt
-          Pepper
-          1 jar of Black Truffle Pearls

Pour a dash of olive oil in a big pan. Add the onion and sauté until translucent. Add the boletus, salt and pepper to taste. Sauté for a minute, and add the heavy cream. Keep stirring until creamy. Blend with a hand mixer and fill the small cones with the help of a piping bag. Top with Black Truffle Pearls to taste. You can also add some fresh grated truffle.

Smoked salmon tartare with avocado and black truffle pearls


A piece of smoked salmon of about 200g
A ripped avocado
A small piece of onion
A pickled gherkin
A teaspoon of grain mustard
Lemon juice
Olive oil
Salt and pepper
Black truffle Pearls

With a sharp knife, dice small the piece of smoked salmon. Do the same with the pickled gherkin. Mix all this in a bowl with a teaspoon of grain mustard, dill to taste, two tablespoons of lemon juice and one tablespoon of olive oil. Chop finely the piece of onion. In a bowl, smash roughly the avocado with a fork. Mix with the onion, add salt and pepper to taste, and one tablespoon of lemon juice and three of olive oil. Mix well. Using a ring mould, spread a layer of half the salmon mix, then another layer of avocado mix, and a final layer of the salmon mix. Then top it with a generous tablespoon of black truffle pearls.
29 de mayo de 2018


200 g. Almond meal
200 g. sugar
4 eggs
1 tsp. Lemon zest
1 tsp. Cinnamon
Acacia honey with summer truffle
raspberrys and blackberrys for garnish

Beat the eggs and the sugar, the cinnamon and the lemon zest. Beat until it doubles its size.
Add the Almond meal and incorporate with a spatula, until it is well incorporated.
Line a mould with oiled parchment paper and add the batter.
Put into a pre-heated oven at 170ºC for 50 minutes, or until done.
Let it cool before unmoulding, and cover it with confectionary sugar.
Just when serving, drizzle with Espora Gourmet’s Acacia Honey with Summer Truffle.

White beans, octopus, strawberries and black truffle balsamic cream salad.

Recipe made by: migrandiversion.blogspot.com.es
INGREDIENTS for 3 ppl:

1 boiled octopus leg
250 g cooked white beans
12-15 strawberries
sweet paprika from La Vera: Las Hermanas
extra virgin olive oil
Black truffle balsamic cream: Espora Gourmet

If you are using canned beans, rinse them under the tap. I have bought them at my groceries, so I didn't have to clean them.
Cut the octopus in thin slices and keep.
Clean the strawberries keeping the stem. Dry well and cut in small pieces.
Put the beans and the chopped strawberries in the middle of the plate, and put the slices of octopus around them. Make a dressing with the extra virgin olive oil, a teaspoon of sweet paprika and some drops of Espora Gourmet's black truffle balsamic cream
29 de mayo de 2018

Vegetables Risotto with black truffle pearls

Recipe made by: Asopaipas


Salmon Tartar with Black Truffle Balsamic Cream

200g salmon 
1 avocado
Extra virgin olive oil
Black Truffle Balsamic Cream 
The juice of half lemon
Black Truffle Pearls
Take off the skin of the salmon and dice it in small pieces. Put into a bowl with the juice of half lemon, a dash of olive oil and salt. Let it rest for 30 minutes.
Peel the avocado and dice it also in small pieces. Dress it in another bowl. Place the avocado in a cooking ring, and drizzle with a few drops of the Black Truffle Balsamic Cream. Then carefully, place the salmon on the avocado, and drizzle some more Black Truffle Balsamic Cream. Garnish the plate with some more Cream and a teaspoon of Black Truffle Pearls.

Butternut squash, wild asparagus and Black Truffle Pearls Risotto


200 gr. butternut squash, diced 
 ½ bunch wild asparagus
1 big leek
1 clove of garlic
1 tablespoon butter
2-3 tablespoons olive oil
Parmesan cheese to taste
Chopped chives
Vegetable or chicken broth
4 big handfuls of carnaroli rice
Black Truffle Pearls

Sauté the leek and the garlic, finely chopped (you can also add onion) in some olive oil and butter. Add the diced butternut squash. Then add the wild asparagus cutted in small pieces. Incorporate the rice, sauté, and add little by little the broth, stirring constantly so the rice can absorb the liquid and get creamy.
In the last 3 minutes, and the grated parmesan cheese. When de rice is almost tender (al dente) remove from heat, cover the pan, and let it rest for 2 or 3 minutes.
Put into a plate, and garnish with chopped chives and Black Truffle Pearls.

Salmon tartar with preserved lemon and Black Truffle Pearls

·         ½ k salmon
·         ½ preserved lemon
·         1 avocado
·         Extra virgin olive oil
·         Salt
·         Dill and coriander
·         Lime juice
·         Black Truffle pearls.
Skin the salmon and cut it in small dices. Put it in a tray with salt, dill, coriander and extra virgin olive oil. Cut the avocado and the preserved lemon in thin slices and alternate it with the salmon dices. Put into the fridge until served. Before serving, season it with lime juice, salt to taste and garnish it with the Black Truffle Pearls.

Raspberry mousse with Acacia Honey with Summer Truffle

This recipe is conceived by the blogger “La dulzura de Mary”
·         125 g raspberries
·         1 egg white
·         125 g yoghurt
·          ½ cup of sugar
·         ¼ cup of water
·         Acacia Honey with Summer Truffle
Keep 9 or 10 raspberries for garnishing. Blend the rest of the raspberries with the yoghurt until obtaining a smooth cream.
Make a syrup on low heat with the sugar and the water. Beat the egg white until stiff peaks form, and add the syrup little by little while beating. In this way, we will obtain a white, soft and consistent meringue. Mix the raspberry and yoghurt cream with the meringue folding it slowly with a spatula.
Serve and garnish with the raspberries we have kept. Add a teaspoon of Acacia Honey with Summer Truffle over it. It will give a delicious and fragrant scent.
It is important to keep in the fridge until serving, so the mousse can keep with a smooth consistency.

Strawberries with Chantilly Cream and Acacia Honey with Summer Truffle

1 k Straberries
Acacia Honey with Summer Truffle
200 ml Heavy Cream
1 egg White
Wash and cut the Green part of the strawberry. Cut from the top of each strawberry in cross so it can open in petals.
Whip the heavy cream in soft peaks. On other bowl beat the egg white with the sugar (to taste) until stiff peaks form. Mix the cream and the meringue with a spatula, slowly folding it.
Put a tablespoon of the Chantilly cream on the top of each strawberry, and add a little teaspoon of the Acacia Honey with Summer Truffle on top. Just delicious!

Free-range eggs with Piedmont White Truffle (Tuber magnatum)

2 free-range eggs
1 white truffle
4 tablespoons of olive oil
Salt to taste
Fry the eggs in the olive oil. Season with salt and shave some truffle with your mandolin.
You can use any other kind of fresh truffle, like Tuber melanosporum, and with our Black Truffle Pearls.

Mature Cheese and Acacia Honey with Summer Truffle.

·         100 g Mature cheese
·         Acacia Honey with Summer Truffle
Cut your desired cheese and pour our delicious Acacia Honey with Summer Truffle over it.
This easy but delicious appetizer is suggested by our friend Mónica, from the Rural House “La Fuentona” in Cabrejas del Pinar (Soria).

Pizza Margherita with Tuber melanosporum

1 pizza base
1 fresh tomato, grounded
1 small bag of fresh Mozzarella
Parmesan cheese
Fresh truffle
2 tablespoons olive oil
Pepper, oregano
Salt to taste
Fry the tomato in the olive oil, and season with salt, pepper and oregano. After done, lay the pizza dough and add the tomato with a big spoon. Shred the fresh mozzarella and put it all over the pizza. Put in the preheated oven at 180ºC for 10-15 minutes. Shave or grate some fresh truffle over the pizza, and some freshly grated parmesan cheese. You can substitute the fresh truffle with our Black Truffle Pearls.

Spanish omelette with Black Truffle Pearls

A different omelette to surprise and enjoy with your loved ones. Just add some teaspoons of our authentic Black Truffle Pearls.
Thanks to the Gastro-Journalist Concha Crespo!

Tagliatelle with Black Truffle Pearls

Ingredients for 2:
·         150 g Tagliatelle
·         3 tbspoons Black Truffle Pearls
·         Fresh Truffle (Tuber melanosporum)
For the sauce:
·         ½ onion
·         500 ml heavy cream
·         100 g Fungi Porcini
·         10 g Parmigiano Reggiano
·         Salt and pepper
Clean the fungi porcini and dice it. Boil the pasta. Put a skillet to a medium heat with oil, and add the diced onion and the fungi porcini. Sauté it until tender, add the heavy cream, and season it with salt and pepper. Blend it until smooth.
Mix the tagliatelle with the sauce, and grate cheese and truffle over it. When serving, add the Black Truffle Pearls.

Fresh pasta with Black Truffle Pearls

Our friend Aurora shows us an easy and quick recipe of fresh pasta with Black Truffle Pearls, following the instructions of the Chef David de Pablo in the workshop 'Creative Cuisine', in Soria.
·         400 g of Spaghetti (or your favourite fresh pasta)
·         2 bay leaves
·         Extra virgin olive oil
·         Salt
·         Black Truffle Pearls.
Put to a boil water and salt and the bay leaves in a Pan. Cook it until it is “al dente” or as your like. Drain it, put it on a serving dish and drizzle it with extra virgin olive oil and Black Truffle Pearls.
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