| The recipe below makes one gratin serving four people, but it can also be made in individual ramekins for four single-serving dinners. |
| Place the ramekins in a wide saucepan and fill with simmering water, so it comes two-thirds of the way up the sides. |
| Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set. |
| Divide the mixture between the ramekins and push a truffle deep into the centre of each. |
| Pour the mixture into individual ramekins, molds or mini-savarin rings and refrigerate for at least 1 hour. |
| After removing the ramekins from the oven, I gently topped the eggs with the mushroom mixture. |
