600ml Bannister Downs whipping cream
15 grams black truffle
5 grams Murray River sea salt
Leave the cream out in a cool dark place for twelve hours to ripen.
Place cream into a mixing bowl and whip until it separates. Pour through a fine sieve separating the butter from the butter milk. Ensure as much buttermilk as possible is drained off. Knead the butter in a bowl of ice water; refreshing the water regular. Continue the process until the water remains clear then pat dry. Fold through truffle and salt evenly. Then roll up in parchment paper. Store in the fridge for two days before use to ensure that the truffle has infused through.
Recipe courtesy of Restaurant Amuse co-owner and head chef, Hadleigh Troy
Produce supplied by CEO of Wine & Truffle Company, Gavin Booth and Truffle Dogs WA, Mel Booth