Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes. Combine remaining 3 tablespoons sugar, 1/3 cup champagne, and egg yolks in a small bowl; whisk together.
Recipe Blog 7
Put eggs (in the shell) and black truffle into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours to let truffle perfume eggs. Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper, add the cream and butter, Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.
Hard boil the eggs: The easiest way to make hard-boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steamer basket, that’s ok.)
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat.
Rinse and peel the potatoes. Cut them into quarters lengthwise then slice thinly. Pour 2 cups of oil into a frying pan/skillet. Turn on the heat to high. When the oil is hot, add sliced potatoes and reduce the heat to medium.