For spherification:
Grind the truffle with the hot broth, add the gelespessa and further grind. Add salt and let stand 1 hour until it loses the air.
Mix the alginate with mineral water and let stand 1 hour
With the largest spherical spoon, dip a spoonful of truffle juice in the alginate bath. Let stand 1min and remove the bath with slotted spoon. Book.
For the omelette:
Mix the egg with the Gelcrem. Place an oiled square pan atop a pan and heat. Pour half and let it the mixture partially curdle. Put the truffle sphere in central square. Pour the remaining egg and bake in the oven without removing from pan to 170 ° C for 9 min.
Unmold carefully and serve with grated fresh truffle at the time.