Here is a dish with our truffle-infused egg yolk. Its creamy, rich texture and heady aroma complement almond-crusted braised sunchokes and sliced elf mushrooms. The elf mushrooms have a firm, meaty quality to them, and the almond crust on the sunchokes adds great texture to the dish. At first, I was looking for a sauce or puree to finish this dish, but in eating it, the spreadable quality of the miniature egg yolk allows the diner to accent bites as they wish. The sauce/puree was not needed; the dish was great as it is.
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