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Peel the mandarins and separate the quarters, then caramelize them with a drizzle of olive oil in a non-stick pan. Then peel the Jerusalem artichokes.
Finely chop the shallot and the garlic clove. In a large saucepan, brown them with the oil every day. Then, add the Jerusalem artichokes, milk and water. Simmer until tender. Mix everything to obtain a velvety.
Then, mix the liquid cream with ¾ of the parmesan cream with truffle. Stir the mixture into the soup.
At the bottom of the plates, place several quarters of caramelized mandarins, then pour the velouté. Finish the dressing by adding a teaspoon of parmesan cream with truffles, then a few wedges of tangerine. Season with a drizzle of white truffle oil and a pinch of truffle salt.
Add slices of truffle to the dressing to sublimate the whole!
