Black Truffle Coulis
From the one star french chef Patrick Asfaux
4.8/5 (1 votes)
Cooking time :
Total time :
- 1/2 veal stock
- 20 cl white port
- 100g black truffle (tuber melanosporum)trimmings
- 2 dl double cream
- salt and pepper
2) Add the cream and allow to reduce down for 2 minutes or so. Then add the veal stock, season well and let it simmer for ten minutes.
3) Using a food processor, blitz this mixture for ten seconds. Set aside.
This coulis makes a wonderfull accompaniment to fresh pasta, poultry and veal (filet mignon), beef (tournado Rossini), risotto, etc.
As always, put this coulis in small jars and put it in the freezer. This way, you will be able to use it as you need it.