Preparation

The day before, thinly slice the truffle and mix it with the mascarpone. Keep in the fridge.

Thinly slice the shallots and fry them in a pot with a knob of butter.

Then, add the drained and peeled sweet chestnuts. Let them stew .

Add the stock and let it reduce slowly.

Mix finely. Rectify the seasoning and incorporate the cream.

Arrange in soup plates or verrines and add one or two quenelles of mascarpone. End with a small strip of truffle.