Cook4me+ Leek and Truffle Fondue

• 900 g leeks, washed and finely chopped
• 3 shallots, peeled and chopped
• 3 pinch(es) black pepper
• 300 ml water
• 3 tablespoons crème fraîche
• 60 g lightly salted butter
• 1 small fresh truffle
• Salt

Prepare the ingredients.

Cook the shallots with the butter. Add the leeks, salt and pepper. Stir well to combine.

Pour the water into the mixer bowl.

Pressure cooking: 8 minutes

Drain, add the cream and mix. Serve in small glasses with the grated truffle.