1lbMixed ripe fruitsuch as pears, peaches and figs, highest quality
Honey Truffle Custard Sauce (makes more than you will need)
8ozcream
¼ozthick yogurt
3large egg yolks
2ozhoney
10gramsgrams honey truffle (1small truffle) plus more for shaving
Tiny pinch of salt
Instructions
Honey Truffle Custard Sauce
Mix the yogurt and cream and allow to sit out overnight, covered with a cloth. The next day, mix the cream with a spoon, then chill completely and beat to soft peaks.
In a small metal bowl, beat the egg yolks, salt and honey until doubled in volume over a small pot of simmering water, then keep whisking off the heat for a bit until room cooled slightly, about 5 minutes.
Cool the egg yolks to room temperature, then mix with the beaten cream, grate the truffle into the mixture and combine, then chill until needed, at least a few hours to allow the mixture time to infuse.
Serving
To serve, cut the fruit into attractive slices and shapes. Spoon 2 oz of the custard sauce into a small dish, and garnish with 2-3 oz of fruit and extra shaved truffles.
You can also put the cut fruit into a custard dish and drizzle the custard over the top.