Black Truffle Coulis RecipeOrigin: Monaco Period: Traditional |
Ingredients
100g black truffle trimmings
Black Truffle Coulis Preparation:Method:In a heavy-based saucepan combine the truffle trimmings and white port. Bring the mixture to a boil then flambé to burn away any alcohol. Stir-in the cream and allow the mixture to simmer or 2 minutes to reduce before adding the veal stock. Season liberally with salt and freshly-ground black pepper then allow the mixture to simmer and reduce for 10 minutes. Take off the heat and allow to cool slightly then pour into a food processor and blitz for about 10 seconds to break the truffle trimmings. Pour into a bowl, allow to cool completely then freeze in small portions. This makes an excellent accompaniment to fresh pasta, poultry, veal, beef and risottos. It's a very common accompaniment in Moegasque restaurants. |
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