I wish I had the time to learn French in addition to widening my food knowledge through taste. I came across a recipe for truffle ice cream yesterday that calls for this. It makes sense that it would be sherry as it goes so well if truffles. The purveyor is trying to get us to buy truffles so he gave us a few. The Chef made fresh mozzarella with chopped truffles in it. It was so yummy. The pastry chef and I are thinking about pairing potatoes and truffles for a dessert. Thanks for answering my question.
The chef buys the curds and then finishes the mozzarella at the restaurant. This way, he can put things in the cheese. Because he had to use the truffles within a few days, he put it in the mozzarella yesterday. Ordinarily, he puts chives and a few other herbs in a light ribon in the cheese then serves it with slices of heirloom tomatoes and baby arugula and a light drizzle of olive oil. It's a special while we have it. But it's delicious. I don't know if he's going to introduce the truffled mozzarella on the menu, though. Lucky me yesterday. Sometimes it good to work in a fine eating establishment.