Cep Cream with Summer White Truffle

Creamy. Fondant. Take a generous spoonful. Spread it on a slice of freshly toasted brioche bread. Close your eyes. Taste. The magic happens.

As an aperitif on brioche toast or on verrines of butternut velouté. Hot in pasta or on a poultry supreme...

100g

• Ingredients
• Nutritional values
• Receipts

• Button mushrooms 55% (EU origin), fresh cream (MILK), sunflower oil, ceps coulis 7% (ceps 91%, duck fat, shallots, salt), extra virgin olive oil, garlic, aroma, white summer truffles 1.4% (Tuber aestivum), salt, spices, acidifier: lactic acid.
• Energy: 944kJ / 229kcal; Fat: 23g, of which fatty acids: 6.8g; Carbohydrates: 2.0g, of which sugars: 1.1g; Protein: 2.7g; Salt: 1.3g
• Click here to see the recipe for butternut velouté, ceps and truffle cream foam