Silken Tofu Cocotte with Truffle Cream

Reserve 8 of the most even truffle slices for garnish. Finely mince the remaining truffle and combine with the soy cream in a sealed container.

Refrigerate the truffle-infused soy cream for a minimum of 12 hours and up to 24 hours to allow the aromatic compounds to fully permeate the cream — this stage is unattended.

Preheat the oven to 160°C (fan 140°C). Lightly grease four 150 ml ceramic cocottes or ramekins with coconut oil and press a reserved truffle slice onto the base of each.

Blend the silken tofu, white miso, shiro dashi and white pepper in a high-speed blender until completely smooth, adding the soy milk if needed to achieve a thick but pourable consistency. Pass through a fine-mesh sieve.

Divide the tofu mixture evenly among the four prepared cocottes, filling to within 1 cm of the rim.

Place the cocottes in a deep roasting tray and pour boiling water around them to reach halfway up their sides. Cover the entire tray tightly with foil.

Bake in the bain-marie for 22–25 minutes, until the tofu custard is just set at the edges with a very slight tremor at the centre when gently nudged.

Remove the cocottes from the bain-marie and rest uncovered for 5 minutes — this brief rest is largely unattended.

Meanwhile, warm the truffle-infused soy cream in a small saucepan over low heat, stirring frequently, until steaming and slightly reduced — do not boil. Taste and adjust seasoning with fleur de sel.

Spoon 2–3 tablespoons of the warm truffle cream over each cocotte, lay a reserved truffle slice on top, scatter with chives, and finish with a pinch of fleur de sel. Serve immediately with toasted sourdough.