Festive recipe, Main dish

Délice à la Truffe blanche d’Alba mousse topped with sea-urchin

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  • 1 Délice à la Truffe blanche d’Alba
  • 150 ml whipping cream
  • 20 sea urchin uni
  • Fine salt, freshly ground pepper

Preparation steps

  1. Put the cheese in a food processor and blitz to obtain a smooth, even cream.
  2. Meanwhile, whip the chilled cream.
  3. Finely chop half the uni and add the whipped cream, then incorporate the creamed cheese. Set aside in a cool place.
  4. To serve: pour the mixture into a piping bag with a fluted nozzle.
  5. Pipe into little serving dishes and decorate with remaining uni. Serve chilled with pre-dinner drinks.


😉 Tip: You could replace the uni in this recipe with smoked salmon or roe.

To discover Fromi products used in this recipe