Cep Cream with Summer White Truffle

Smooth. Melt-in-your-mouth. Take a generous spoonful. Spread it on a slice of freshly toasted brioche bread. Close your eyes. Enjoy. The magic happens.

Serve as an appetizer on brioche toast or in small glasses of butternut squash soup. Warm in pasta or on a chicken supreme...

100 g

• Ingredients
• Nutritional values
• Recipes

• Paris mushrooms 55% (EU origin), fresh cream (MILK), cep coulis 7% (cep mushrooms 89%, sunflower oil, shallots, yellow boletes, salt), sunflower oil, extra virgin olive oil, garlic, flavouring, summer white truffles 1.4% (Tuber aestivum), salt, spices, acid: lactic acid, antioxidant: rosemary extract.
  
• Energy: 810kJ / 196kcal; Fat: 19g, of which saturated fatty acids: 6.1g; Carbohydrate: 2.1g, of which sugars: 1.0g; Protein: 2.4g; Salt: 0.91g
• Click here to see the recipe for butternut squash velouté with porcini mushroom cream espuma and truffle