Veal Sweetbread Cannelloni with Truffle Cream

First blanch the sweetbreads. To do this, boil about 2 liters of water with white wine, onion cut into pieces, halved garlic and spices. Put the sweetbreads in, let them steep for about 5 minutes and let them cool in the stock. Clean the sweetbreads, remove the skins and divide into small florets. Keep the stock. For the sauce, slice the truffles thinly and sauté in half the butter. Deglaze with brandy, pour in veal stock and reduce to about half. Add half of the whipped cream and boil down again briefly. Blend finely with a hand blender and season to taste with salt and pepper. Cut the leek into strips and sauté with the chopped garlic in the remaining butter. Add sweetbreads and season with salt and pepper. Add a little sweetbread stock and boil down with the remaining cream to a creamy ragout. Meanwhile, cook the cannelloni al dente. Lift out, drain and fill directly on the plates with the sweetbread ragout and cover with the foamed sauce.

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