top of page

Black truffle coulis



30 grams

defrosted frozen winter truffles

10 grams

dark ponzu

50 grams

vegetatie broth

2 grams

salt

3 grams

squid ink

Mix the defrosted frozen winter truffle with the dark ponzu, the vegetable broth, the salt and the squid ink. Now blend this till smooth. After that keep it in your fridge for later.






Comments


Subscribe to the weekly newsletter

Thanks for subscribing!

bottom of page