Aix & Terra Garlic Cream With Summer Truffle

Drôme garlic is blanched several times to obtain a milder taste, then cooked in a cauldron with fresh cream. The summer truffle, tuber aestivum grown in Provence, is finely chopped and then mixed into the preparation. The whole of this mixture makes it possible to have a unique, balanced and very tasty product.

Sweet garlic (46%), liquid cream (milk), summer truffle peel (Tuber aestivum) (10%), truffle flavor (2%), salt, white pepper. Keep refrigerated after opening.

On a toast as an aperitif to accompany a piece of beef a leg of lamb or an aioli-style fish! Recipe ideas: Cream of butternut squash and garlic cream foam with summer truffles / Cassolette of guinea fowl supreme with sweet garlic cream.

100g