Vanilla Sauce:

1. In a saucepan bring the milk, cream and vanilla bean split in half to the boil, add the chopped truffle to infuse.
2. Whisk the egg yolk and sugar add the infused milk and cook the cream up to 85c
3. Transfer to a container to cool down

Blanc Manger:

1. Whisk the egg white sugar until medium soft pic, add the chopped truffle .
2. Butter or spray a coffee cup , add the egg white and poached in a bain marie for about 9 minutes .
3. Wait a few minutes for the blanc manger to cool down remove a tbsp of blanc manger and add the praline cream
4. Transfer on a plate upside down
5. Add the truffle vanilla sauce, shave some truffle on the top and serve