There White Truffle Cream it is a product with a strong and very versatile taste, which is well suited to the preparation of a multitude of truffle recipes: delicious appetizers, first courses, fillings for pasta and second courses
How to cook the White Truffle Cream: it can be diluted, according to taste, with olive oil, butter, milk, broth or bechamel; heat slightly, but do not cook and use as a condiment for risotto, tagliatelle, fettuccine or on delicate meats such as fillets (See Recipe: Fillet with White Truffle Cream) and white meats. Excellent for garnishing croutons and bruschetta or as a filling for pasta. The recommended dose is 15 grams per person
How to store the White Truffle Cream: before opening, store in a dry place. Once opened, cover with olive oil, close the jar and keep in the fridge for a few days.
Ingredients: Cream, butter, milk, eggs, cheese, truffle (tuber magnatum pico) mini. 3%, truffle (tuber borchii), salt, flavorings, cornstarch.