Torellone mushrooms Altoni / basil mayonnaise / virgin tomatoes / emulsion of Comté
Ingredients
Torellone
Altoni
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
Preparation
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.
Garnish
Rucola cress
Recipe: Stijn de Vreese (Les Chemins de Bassac)
