Torellone mushrooms Altoni / basil mayonnaise / virgin tomatoes / emulsion of Comté




Basil mayonnaise

4 eggs
150 g basil leaves
A clove of garlic
Schauet Chardonnay vinegar
1 tablespoon mustard
Salt and pepper
1 l salad oil

Virgin tomatoes

2 tomatoes (skin and cut into small cubes (brunoise))
1 shallot, finely sliced
Chardonnay vinegar and olive oil
Salt and pepper

Parmesan espuma

150 g Comté
250g cream
350g milk
Salt and pepper


Finely grind the Comté in the thermomix. Add the milk and cream; mix for 10 minutes at speed 3 at 100°C. Strain in a fine sieve, season; pour into the thermo whip using 2 bomblets.


Rucola cress

Recipe: Stijn de Vreese (Les Chemins de Bassac)

Print this page