Warm up the truffle juice with the broth and soaked gelatine leaves. Let this cool down a little. Warm the cream with the Parmesan and soaked gelatine leaves. Mix and pour the substance in glasses. Let this cool down. Spoon the truffle jelly in the glass on top of the parmesan mixture. Allow the glasses to stiffen in the fridge. Garnish with crumbled toasted bread.

Parmesan cream with truffle jelly

0.5 l cream

125 g parmesan

100g truffle juice

40 g chicken broth

gelatine

wholemeal bread

A Recipe Guide For The Amateur Chef Belgian Cuisine

Parmesan cream

with truffle jelly

Warm up the truffle juice with the broth and soaked gelatine leaves. Let this cool down a little. Warm the cream with the Parmesan and soaked gelatine leaves. Mix and pour the substance in glasses. Let this cool down. Spoon the truffle jelly in the glass on top of the parmesan mixture. Allow the glasses to stiffen in the fridge. Garnish with crumbled toasted bread.

0.5 l cream

125 g parmesan

100g truffle juice

40 g chicken broth

gelatine

wholemeal bread

a recipe guide for the amateur chef Belgian Cuisine